Fourme d'Ambert

Fourme d'Ambert

from 7.50

Auvergne, France
AOC
Pasteurized Cow

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Fourme d'Ambert has been dated as far back as Roman times and a likeness of the cheese can be seen sculpted above the entrance to a medieval chapel in La Chaulme. "Fourme" is the old French word for cheese from the Latin "forma" describing its cylindrical shape. 25 liters of milk to make one cheese! It is one of the milder blues, injected with Penicillium glaucum (not as spicy as the Roquefort mold), and cave aged for a minimum of 2 months. A great introduction to blue cheese for those who have been timid to try it in the past. Excellent with fruit and on cheese boards.