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Cheese Details

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	Fourme d'Ambert Known as the "connoisseur's blue cheese", Fourme d’Ambert is a capsule shaped cheese patched with grey/white moulds on a natural thin crust. Ambert is a town that faces west from the Mont du Forez and its joint AOC with sister cheese, Fourme du Montbrison, which faces east, was recently disolved in recognition of the importance of terroir in cheesemaking. As with Roquefort, the penicillin is first introduced into the raw cow’s milk. Air is then injected into the pâté once the cheese has been made in order to help it develop later in the maturation process. The interior is creamy coloured with liberal greenish blue marbling which doesn't dominate the flavour, this cheese being one of the mildest of French blues. The texture is rich and mellow with a subtle aroma of roasted nuts and a fruity flavour making it a perfect partner for fine wines as the taste is not overly aggressive.
	Price per 100g £1.49
	Type Blue Country France Region Auvergne and the Causses Milk Cow's Milk Size 13cm diameter, 19ch high Weight 1.5-2kg Raw milk: Yes Code 210517

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Auvergne and the Causses

Cow's milk

Auvergne and the Causses
This region is somewhat tucked away in the middle of France. But do not ignore it, for the Auvergne and the Causses is home to many of the country’s most famous cheeses. Saint-Nectaire, Forme d’Ambert, Salers Tradition and Roquefort all are produced in this remote area south west from Burgundy and the Rhone Alps.

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