Fourme d'Ambert Cheese
Fourme d'Ambert is easily recognizable thanks to its tall cylindrical shape and its slightly yellowish rind wrapped in gray down. It has ivory-colored paste, strewn with mold and has a sweet and fruity flavor. Produced from raw milk from cows harvested in the heights, between 600 and 1600 meters above sea level, Fourme d'Ambert is matured in cool and damp cellars for at least 4 weeks. It is considered to be the softest of the blue-veined cheeses.
Details
Fourme d'Ambert is easily recognizable thanks to its tall cylindrical shape and its slightly yellowish rind wrapped in gray down. It has ivory-colored paste, strewn with mold and has a sweet and fruity flavor. Produced from raw milk from cows harvested in the heights, between 600 and 1600 meters above sea level, Fourme d'Ambert is matured in cool and damp cellars for at least 4 weeks. It is considered to be the softest of the blue-veined cheeses.
Ingredients
Pasteurised cow's milk, salt, lactic ferments, animal rennet
Instructions For Use
Use as appetizer or main course, with bread, pasta, salad or other dishes
Storage Instructions
Store in the refrigerator at 4-8°C, keep refrigerated after opening.
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