Maturation: at least 28 days
Cheese Type: Uncooked, Unpressed Blue vein 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.
Red wines (Bordeaux, Burgundies)
White wines (Sauternes, Sauvignon Blanc)
Sparkling wines (Champagne, Prosecco)
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Cheese Club Team