Fourme d’Ambert

Fourme d’Ambert cheese, a raw milk blue is France’s answer to Stilton. Its ancestry can be traced back to ninth century Auvergne, the heartland of France’s dairy industry. It is semi-soft, smooth, rich, and creamy, not dry or crumby. More buttery and less salty than other blues. “Fourme” refers to a cheese that comes from a bucket-like mold that shapes the cheese.
Comparable CheeseBleu d’Auvergne, Bleu Des Causses

  • Rind: Natural
  • Vegetarian: No
  • Type: Semi-soft, Blue veined
  • Pairing: Syrah, Rhone, Sauternes