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 cheeses you can find in France. According to the legend, it is said the druids, during the Gallo-Roman period, used this cheese to celebrate their cult on the top of the ‘Massif du Forez’. Later, it was used as an exchange currency to rent the ‘Jasseries’, the little shacks used as shelters by animals and humans alike, where this cheese was made during summertime.
Produced in Auvergne with cow’s milk, the creamy and supple texture of its ivory paste blue veins complements its 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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