The Fourme d'Ambert is a French blue mould cheese from pasteurisierter cow's milk, which since 1976 under the Appellation d'Origine falls. Thus its quality is guaranteed and the production method is specified.

The cheese in the periphery is manufactured around the French city Ambert. The cheese is inoculated similarly as the Roquefort first with a blue mould culture. With the help of long needles into the cheese paste air ducts are inserted, which guarantee that this blue mould culture can spread.

Fourme d'Ambert is considered as one of the mildesten blue mould cheese. Its crust is rocken, the paste cremig firmly. The cheese matures at least 28 days after its production. The suitable beverage to the Fourme d'Ambert is Sauternes.

Articles in category "Fourme d'Ambert"

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