| FOURME D'AMBERT |
 Description:
Fourme d'Ambert is one
of France's oldest cheeses (dating from the Roman period). Today production is
with pasteurised milk. Like its cousin Fourme de Montbrison, it is a blue
cheese. The maturing process takes place in aerated, humid cellars. This is one
of our Cheese Master specialties. The maturing period lasts 2 to 3 months. In
the Tours region of France the local cheese mongers allow the cheeses to mature
by adding a little "mellow Vouvray wine".
Texture:
The rind is dry and yellow and
wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint
hints of blue mould.
Taste:
This cheese still smells the cave
odour and has a lasting taste of wine and fruits extremely pleasant. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1972 |
| Weight |
 |
2000 g |
| Affinage |
 |
2 to 3 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
