AOP Fourme D'ambert

AOP Fourme D'ambert

from 74.69

Style: Tunnel Ripened Blue

Milk Type: Cow Milk, Pasteurised

Origin: Auvergne

A member of the blue-veined cheese family, La Fourme d'Ambert is produced in Auvergne at an altitude of between 600 to 1,600 metres, in the mountainous region of Puy-de-Dôme, in 5 cantons of the Cantal and in 8 Loire communes. The richness and biodiversity of this region are what give the cheese its subtle and delicate aroma. Classed AOC since 1972, La Fourme d’Ambert is now classed AOP. It is produced from the milk of cows that are fed on grass exclusively grown in the appellation of origin area.

La Fourme d’Ambert stands upright, displaying its light, blue-grey garb, which looks like stone.

This protective exterior yields to the touch and releases the soft, subtle scent of woodland undergrowth.

Cutting into La Fourme d’Ambert will reveal a soft core, and a bright ivory centre with a supple, smooth texture, which is the culmination of the long alchemy between blue and white, that has taken place during maturation.

Naturally, this balance is revealed on the palate with the fragrant notes, delicate aromas, and smooth, rounded taste that make this the mildest of all blue cheeses.

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