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- Animal Rennet
- Age: 3 Months
- Cow Milk
Along with Bleu d’Avergne and Roquefort, Fourme d’Ambert is one of the pillars of French blue cheese. Velvety on the tongue and tastes like a delicious mix of sweet cream, mushrooms, and a touch of spice (thanks to those beautiful blue veins). Made from pasteurized cow’s milk, Fourme d'Ambert is the perfect gateway cheese for those intimidated by blue. Savor with a fruity wine like Beaujolais .
- Each wheel of Fourme d'Ambert is formed from unpressed curds, which means it retains a high moisture level, resulting in a fudgy, rich texture.
- The milk used to produce this cheese comes from cows that graze on mountain pastures.
- The maturation process can take as few as 40 days, but many are aged longer—such as this Fourme d'Ambert, which has been aged for three months.
- Fourme d’Ambert is an ancient cheese that has been around since Roman times, and it was awarded AOC status in 1972 along with another similar blue from the same region called Fourme de Montbrison
- The name derives from the shape of the cheese, and comes from the latin word “Forma”, which means shape.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
Vintage port possesses extraordinary power, with deep fruit, spice, and chocolate notes. Full-bodied with integrated tannin. Tawny ports change flavor profile depending on their age, whether 10, 20, or 30 years old. It is a superb alternative to other dessert wines, such as Madeira or late harvest Riesling and Tokaj.