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. Fourme d'Ambert is more supple and dense than most blues.
Country of origin: France
Region, town: Auvergne, Sayat
Source of milk: Cow's Milk
Texture: Creamy, dense and supple
Flavour: Savory, sharp, smooth, tangy
Aging time: 1 to 4 weeks
Serving suggestion: Fourme d’Ambert is perfect with crustybread or cheese biscuits as part of a cheese board.
Wine Pairing: Subtle enough to pair well with even a bold wine, or a Port.