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 raw cow’s milk and the milk of one herd, the farm house cheese is creamy and has a supple texture with blue veins well marked. It has some delicate butter flavours and some herbaceous notes. Match the AOC Fourme with some jammed or fresh yellow fruits and it is the heaven.
Red wines (Bordeaux, Burgundies)
White wines (Sauternes, Sauvignon Blanc)
Sparkling wines (Champagne, Prosecco)
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