Fumaison is a raw sheep's milk cheese from the cellars of Rodolphe Le Meunier in Tours, in France's Loire Valley. It's shaped like a small salami, netted and hung to age in the cave for months, then brined and cold-smoked over wood. That process is why people keep comparing it to charcuterie, but the paste underneath is firm, pressed, and unmistakably sheep.
Cut a slice and the first thing you get is smoke, but it's a warm woodsmoke, not a barbecue char. Underneath there's toasted hazelnut and a real sheep's-milk sweetness, almost like browned butter, that keeps building on the finish. The paste is dense and slightly springy, more like a young pecorino in the hand than a soft French cheese. The natural rind darkens through aging and smoking and carries the most concentrated flavor of the whole wheel.
Rodolphe Le Meunier was named Meilleur Ouvrier de France and Meilleur Fromager International in 2007, and Fumaison is the kind of little-known artisan cheese he built that reputation on. It's a rare shape, a rare technique, and one of the more distinctive smoked cheeses you'll find anywhere.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
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