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 Cheese: Bleu d’Auvergne, Bleu Des Causses
- Rind: Natural
- Vegetarian: No
- Type: Semi-soft, Blue veined
- Pairing: Syrah, Rhone, Sauternes