French Cheese – Fourme d’Ambert
Legend says that Fourme d’Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d’Ambert is made in the Monts de Forez of Auvergne. “Fourme” is the old French word for cheese from the Latin name “forma”, and describes its cylindrical shape. Fourme d’Ambert is made with cow’s milk. 25 litres of milk for one cheese. Penicillium glaucum bacteria is added to the cheese which is going to rest in a cave for a minimum of 2 months. Fourme d’Ambert is one of the mildest of the blue cheeses. It is a creamy cheese with a delicate fruity flavor and mushroom overtones. It goes well with a medium-bodied red wine from the Côtes du Rhône, Saumur Champigny as a white wine, Sauternes
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