FOURME D'AMBERT WITH VOUVRAY
Fourme d'Ambert with Vouvray
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like its cousin Fourme de Montbrison, it is a blue cheese.
The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months.
The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months.
In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine".
This cheese still smells the cave odour and has a lasting taste of wine and fruits extremely pleasant.
The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
This cheese still smells the cave odour and has a lasting taste of wine and fruits extremely pleasant.
The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 2 months For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Pasteurized cow's milk
- Dough: Uncooked, unpressed soft cheese with veins of blue mould
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
???
Wine and cheese pairing
- STILL WINE: Vouvray mellow
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???