 | Description: This AOC (name controlled) creamy blue cheese is a lovely French treasure. "Fourme" is the old French word for cheese from the Latin noun forma, describing its cylindrical shape. Ambert is the mountainous town in Auvergne where the cheese is made. The people of this town have been making Fourme d'Ambert since the 7th century! That makes this cheese as old as Roquefort. Fourme d'Ambert is high in moisture and compact in texture, so the blue mould does not spread in veins like other Blues, rather it forms in distinct, disconnected pockets. Compared to Blue Stilton, it is much creamier and therefore less crumbly. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow’s milk and has a tremendous, creamy, full-bodied flavor. Made from unpasteurized cow's milk.
Provided by igourmet.com
Type of Milk: Cow
Where is it Produced: France
Wine Pairings:
| Zinfandel: This mild blue can be tremendous when paired to the bold, fruit forward qualities of a California Zinfandel.
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| Port: A great classic combo, the fortified wines match up well to the big flavors of the cheese. The caramel and raisin flavors of Port compliment the savory, milky rich and floral flavors in the Fourme D'Ambert.
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Current Price at igourmet.com: $ 0.00 |
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