I samband med vita söta viner talas ofta om botrytis. Det är en svamp som gör att druvorna spricker. Vatten avdunstar och musten blir mycket koncentrerad. Svampens unika egenskaper har gett den namnet ädelröta.

En god dessert med ett sött vin till är som pricken över i. Att servera ett glas sött vin till starka ostar ökar smakupplevelsen för både ost och vin. Eller varför inte en skvätt sött vin till ank/gås-levern innan middagen.

About Ossau-Iraty:
Ossau in the valley of Bearn and Iraty in the forests of the Pays Basque combine to make this cheese. Ossau-Iraty is probably the least known Appelation d'Origine Controlee (A.O.C) cheese.
Region: Midi Pyrénées, Pays Basque

Ossau-Iraty making:
Ossau-Iraty is mainly made from Manech ewes. The cheese is sometimes produced in mountain huts (Ossau-Iraty Fermier). The cheese needs to mature for at least 90 days to develop its nutty flavor.

Tasting Ossau-Iraty:
The pâte is supple and creamy when young and becomes more firm as the cheese ripens. Ossau-Iraty Fermier may have small holes in the pâte and should not stick to the palate. Ossau-Iraty is creamy and buttery in the mouth with flavors of nuts, fruits and herbs

Region: Auvergne, Rhone Alpes

About Fourme d'Ambert:
Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d'Ambert is made in the Monts de Forez of Auvergne. Since 2002, Fourme d'Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOC grade.

Fourme d'Ambert making:
"Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape. Fourme d'Ambert is made with cow's milk. 25 liters of milk for one cheese. Penicillium glaucum bacteria is added to the cheese which is going to rest in a cave for a minimum of 2 months.

Tasting Fourme d'Ambert:
Fourme d'Ambert is one of the mildest of the blue cheeses. Fourme d'Ambert is a creamy cheese with a delicate fruity flavor and mushroom overtones