Fourme d'Ambert

$26.00

Fourme d'Ambert comes from the Auvergne region of southern France. Produced by mountain dwellers of that region more than 1000 years ago, it is one of France's oldest cheeses.  Today it has both  AOC (appellation controlled) and AOP (appellation protected) regulations. Its production is either co-operative or artisanal. It is made in a tall, cylindrical  round, takes 40 days to mature, and two to three months to age. The paste is pale cream-colored with plenty of blue veins. Its texture is creamy, smooth, and yielding. Notes of butter and cream complement the spicy blue.  

MILK - Cow
RENNET - TYPE - Blue
REGION - France
DAIRY -
FLAVOR & TEXTURE - Creamy, smooth, and yielding. Notes of butter and cream complement the spicy blue.

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