"Fourme" is the old French word for cheese from the Latin noun forma, describing its cylindrical shape. Ambert is the town in Auvergne mountains where the cheese is created. Fourme d'Ambert is high in moisture and compact in texture, so … The cheese is often compared to Stilton but it is smaller in size and much softer and milder than any Stilton. The Fourme d'Ambert is an ancient French gourmet blue cheese. this blue is thought to be one of France's oldest cheeses with a history that predates the Romans. This French treasure, from the Auvergne region, is made from raw cow's milk. Fourme D'Ambert Blue - cow's milk blue cheese. The people of this town have been making Fourme d'Ambert since the 7th century! It is made by a family dairy where the cheese is hand salted. It is said that the Druids and the Gauls had developed the art of making this unique cheese.
Fourme de Montbrison is an unpressed and salted soft cheese made from cow's milk in the Loire and Puy-de-Dôme regions in France. Thin, downy, stone-gray rind.
In order to guarantee that the fodder is from the Fourme d’Ambert AOP region and therefore avoid the need for farmers to buy cereal elsewhere due to a lack of production, the specifications provide for a maximum amount of cereal per cow per year: “The use of supplements and additives is … In fact, despite the strong smell, the taste of Fourme d'Ambert is not as sharp as you would expect from a blue cheese; fatness and sweet flavor predominate, and savory notes can be perceived only in the end. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape. The textural difference are due to the fact that Fourme is pressed. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a …
On the inside, there are blue mouldy veins dispersed throughout the body, with a mild, rustic taste reminiscent of mushrooms and nuts, and a creamy, firm texture. Fourme d'Ambert dates back to the Roman period, making it one of the oldest of the French cheeses. Thus, a higher quality, and more prestine cheese is formulated. The people of this town have been making Fourme d'Ambert since the 7th century! The textural difference are due to the fact that Fourme is pressed. Fourme d’Ambert is one of the creamiest and mildest blue cheese in France. The maturing process takes place in aerated, humid cellars. Thus, a higher quality, and more prestine cheese is formulated. Everywhere in the USA with the FreshWave system (UPS or US Postal) Buy now! Today production is with pasteurized milk. Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. Ambert is the mountainous town in Auvergne where the cheese is made. The Fourme part of Fourme D'Ambert refers to the form or mold the curds are placed in to become cylinders of cheese. Buy Fourme d'Ambert cheese: Cheese Gourmet Shop at Amazon.com! That makes this cheese as old as Roquefort. The cheese is often compared to Stilton but it is smaller in size and much softer and milder than any Stilton.
Made with 100% cow's milk. It's an absolutely beautiful blue cheese with a lovely smooth, soft texture and refined blue flavour. Fourme D'Ambert has evidently been in existence from an early age, with legends existing from the 8th century which attest to its consumption. Fourme D'Ambert has evidently been in existence from an early age, with legends existing from the 8th century which attest to its consumption.
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