Fourme d'Ambert

Weight: 1000

Maturation: at least 28 days

Cheese Type: Uncooked, Unpressed blue cheese

Known since the Middle Ages, the Fourme d’Ambert is one of the lightest blue veins cheese you can find in France. According to the legend, it is said the druids, during the Gallo-roman period, used this cheese for celebrating their cult on the top of the ‘Massif du Forez’. Later, it was use as a currency of exchange to rent the ‘Jasseries’, the little shack used as stable and also for living and making the cheese during summer time. Produced in Auvergne with cow’s milk, the creamy and supple texture of its ivory paste blue veins has some delicate butter flavours and herbaceous notes. Match the Fourme with jammed or fresh yellow fruits to create the perfect pairing.

Wine Pairing:

Red wines (Bordeaux, Burgundies)
White wines (Sauternes, Sauvignon Blanc)
Sparkling wines (Champagne, Prosecco)

Pasteurized
Cow
Full
Appelation Origine Controlee (AOC) label
AOC
Appelation Origine Protegge (AOP) label
AOP

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