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L'équipe French-cheese
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The French cheese team.
What you need to know...
Another great cheese! And, like its sister from Montbrison, it comes to us from the Auvergne region. Under the dry, gray skin of the Fourme d’Ambert hides a firm and buttery white base that is speckled with dark blue. Though it has a strong taste, the Fourme, made from cow’s milk, remains one of the mildest blue cheeses.
Fourme d'Ambert
€ 5,40 (env. 250 g)
Cow
Auvergne
- Creamy
- Tender
- Dry
- Mild
- Medium
- Fairly strong
Optimal tasting period:
J
F
M
A
M
J
J
A
S
O
N
D
Family:
Pierced cheeses (blue cheeses)
Fat content:
45 %
Recommended wine:
Fortified wine
