Fourme d’Ambert
€4.20
The cows are milked at 600 to 1,600 metres above sea level, giving the cheese a subtle, delicate flavour. It is aged for a month in cool, damp cellars after holes are poked in it to air the paste and enable the blue to grow. Fourme d’Ambert is considered to be the soft blue cheese. In times gone by it was exclusively a farmhouse cheese.
Description
The cows are milked at 600 to 1,600 metres above sea level, giving the cheese a subtle, delicate flavour. It is aged for a month in cool, damp cellars after holes are poked in it to air the paste and enable the blue to grow. Fourme d’Ambert is considered to be the soft blue cheese. In times gone by it was exclusively a farmhouse cheese.