• Fourme d&
  • Fourme d&
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Fourme d'Ambert PDO | 190g

£5.00
£5.00
£5.00
Tax included. Shipping calculated at checkout.
Pasteurised cow's Milk
Blue Style
Auvergne Region
Medium Flavour
Strength Aromatic
Texture Soft
Aroma Noticeable
Milk Pasteurised cow's · Animal rennet
Flavour Creamy, earthy, gentle blue
Description

A blue cheese from the Puy-de-Dôme, in Auvergne. Made by Laitière de Laqueuille from pasteurised cow's milk, collected between 600 and 1,600 metres.

Matured for 28 days in cave at 12°C. An ivory paste, veined blue. Buttery and mild, with a long finish.

  • Origin: Auvergne, France
  • Protected Designation of Origin
  • Pasteurised cow's milk
  • 190g
  • Chilled
Serving & pairing

Out of the fridge
45 minutes to an hour before serving, still wrapped.

To serve
It crumbles rather than slices. Use its own knife, so the blue stays off the other cheeses.

To drink
The maker suggests a sweet Barsac, or a red from Cahors.

Goes with
White Truffle Honey or Fig Balsamic Vinegar, drizzled over. Crumbled onto a Wagyu burger.
Ingredients

Pasteurised cow's MILK, salt, lactic ferments, animal rennet, Penicillium roqueforti.
Allergens: MILK.
Nutritional Information
Typical values Per 100g
Energy 1,422 kJ / 343 kcal
Fat 29 g
of which saturated 20 g
Carbohydrate 0.5 g
of which sugars 0.5 g
Fibre —
Protein 20 g
Salt 2.6 g
Storage

Keep refrigerated
Wrap in foil or waxed paper, away from other cheeses, in the salad drawer. Take out of the fridge 45 minutes to an hour before serving. Eat by the date on the pack.
FAQs
Where does the name come from?

“Fourme” comes from the Latin “forma”, the mould used to shape cheese. The French word “fromage” has the same root. Ambert is a market town in the area of production.

How is it different from Roquefort?

Roquefort is made from ewe’s milk and is saltier and sharper. Fourme d’Ambert is made from cow’s milk. It is creamier and milder.

How long is it matured?

28 days, in a cave at 12°C.

What else would go on a board with it?

Pick contrasting styles. Comté 18 mois adds a hard, aged cheese. Brun de Noix adds a mild, nutty one. Selles-sur-Cher adds a fresh goat’s cheese. To drink, Saicho Hojicha Sparkling Tea meets the salty blue with toasted hazelnut warmth.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


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Fourme d&
Fourme d&

  • Mountain Milk of Auvergne, France

The Monts du Forez rise to the east of the Auvergne, granite uplands of meadow, pine forest and high moorland. The milk for this Fourme d'Ambert is collected between 600 and 1,600 metres. At that height the grazing is rich and varied, and the milk is full and sweet.

Fourme has been made in these hills for centuries. Farmers spent summers in stone farmhouses on the high pastures, called jasseries, making cheese as the herds grazed. The tall cylinder and the gentle blue are still made the way the mountains taught.