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 used this cheese to celebrate their cult on the top of the ‘Massif du Forez’, during the Gallo-Romain period. 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 summertime.
Produced in Auvergne with raw cow’s milk of one herd, our farmhouse Fourme d’Ambert is creamy with well-marked blue veins. It has delicate butter flavours and herbaceous notes.
Perfect when combined with jammed or fresh yellow fruits.
Red wines (Bordeaux, Burgundies)
White wines (Sauternes, Sauvignon Blanc)
Sparkling wines (Champagne, Prosecco)
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