Fourme d'Ambert Semi-Firm Pasteurized Cow's Milk French Blue Cheese from France - 1 lb / 454 g - GUARANTEED OVERNIGHT

Description

• Fourme d'Ambert is a semi-firm, pasteurized, blue, cow's milk cheese from France. It is one of France's oldest cheeses (dating back to the Roman period). The maturing process takes place in aerated, humid cellars and 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". It comes from the volcanic region of Auvergne, at the center of France. It is made by a family dairy where the cheese is hand salted. It is notable for being one of the creamiest, most dense, and most mild tasting blue cheeses from France.
• t is made by a family dairy where the cheese is hand salted. It is notable for being one of the creamiest, most dense, and most mild tasting blue cheeses from France. It has a slightly tangy, savory flavor. The pate is cream coloured with prominent blue veining. Its crumbly texture & soft fruity taste is best paired with a light red (Cabernet Franc) or a sweet white Bordeaux (Sauterne). Also enjoy with prunes, figs, or with a salad.

Fourme d'Ambert is a semi-firm, pasteurized, blue, cow's milk cheese from France. It is one of France's oldest cheeses (dating back to the Roman period). The maturing process takes place in aerated, humid cellars and 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". It comes from the volcanic region of Auvergne, at the center of France. It is made by a family dairy where the cheese is hand salted. It is notable for being one of the creamiest, most dense, and most mild tasting blue cheeses from France. It has a slightly tangy, savory flavor. The pate is cream coloured with prominent blue veining. Its crumbly texture & soft fruity taste is best paired with a light red (Cabernet Franc) or a sweet white Bordeaux (Sauterne). Also enjoy with prunes, figs, or with a salad.

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