Skip to page content

Rodolphe Le Meunier Fourme Aux Moelleux


$48.00 / Lbprice is $48.00 by Lb
Rodolphe Le Meunier Fourme Aux Moelleux
Rodolphe Le Meunier Fourme Aux Moelleux
  • Pasteurized
  • Animal Rennet
  • Age: 2 Month
  • Cow Milk
  • by Rodolphe Le Meunier
  • France
  • Approachable
    Adventurous
  • Soft
    Hard

How about a blue with a little cellar swagger? Rodolphe Le Meunier’s Fourme aux Moelleux is a raw cow’s milk cheese soaked in Vouvray, a sweet dessert wine. The result is a complexity like dark chocolate, notes of ripe fruit and mushrooms, and a gentle wine-kissed sweetness. Its lush, silky-smooth interior melts slowly on the tongue. Set it out with cocoa cakes and white wine jelly for an adventurous, dessert-inspired board that knows how to have fun.

“Another winner from Rodolphe le Meunier. One night I dared to bring home a wedge of this blue, a baguette, and some RLM butter, and it was incredible."
Murray’s Cheesemonger – New York, NY
Milk, Wine (Sulfites) 3%, Salt, Starter Cultures
  • Fourme aux Moelleux takes a classic French style of blue—Fourme d’Ambert—and adds an extra layer of character from a soak in Vouvray.
  • Vouvray is a white wine from France’s Loire Valley made from chenin blanc grapes. It comes in many styles, but RLM uses a sweet dessert variety for this blue.
  • The flavor is beautifully layered: dark chocolate and fruit up front, followed by mushroom, blue earthiness, and a lingering wine-kissed sweetness.
  • Its dense, creamy paste is intensely palate-coating and melts in your mouth, making it rich without feeling heavy.
  • This is an especially exciting blue for entertaining or gifting—unexpected, luxurious, and easy to pair with both sweet and savory accompaniments.
  •  Rodolphe Le Meunier comes from a long line of goat breeders and cheesemakers. He now runs this third-generation butter and cheese business in France's Loire Valley with his sister Caroline.
  • Their butters are made with pasteurized cream in a wooden butter churn and are molded by hand.
  • For his fine dairy craftsmanship, Rodolphe has been named a Meilleur Fromager de France (Best Cheesemonger of France) and a Meilleur Ouvrier de France (Best Craftsman of France).
Family Owned