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Fourme d'Ambert

Fourme d'Ambert, cow milk cheese available to sell

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. 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.

 

En savoir plus
Matière grasse (%) : 26
Protides (g) : 22g
Lipides (g) : 26
Mat. gras. acides gras sat. (g) : 20
Glucides (g) : <1
Sel (g) : 2.5
Valeur énergétique kCal : 350
Valeur énergétique Kj : 1480
Traitement du lait : Lait de vache pasteurisé / Pasteurized cow's milk / Leche pasteurizada de vaca / Pasteurisierte Kuhmilch / Leite de vaca pasteurizada / Latte di mucca pastorizzata
Ingrédients : Lait, sel, présure,ferments, Pénicillium roqueforti / Milk, salt, rennet, ferments, Pénicillium roqueforti / Leche, sal, cuajo, fermentos, Pénicillium roqueforti / Milch, Salz, Renne, Fermente, Pénicillium roqueforti / Leite, sal, abomaso, fermento, Pénicillium Roqueforti / Latte, sale, présure, fermento, Pénicillium roqueforti
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and dairy products Egg and by-products of the egg Nut / Leche y derivados Huevo y subproductos del huevo Frutos de cascara / Milch und Milcherzeugnisse Ei und abgeleitet vom Ei Schalenfrüchte / Leite e produtos lácteos Ovo e derivados do ovo Fruto à cascos / Latte e prodotti lattiero-caseari Uovo e derivati dall'uovo Frutto a gusci

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Season
Spring - Summer - Fall - Winter
Maturing
Minimum 2 months For US delivery maturing extended over 60 days

Pieces

Weight
200 g (7 Ozs)

Pairing cheese and wine

White wine: Vouvray (Chenin Blanc grape) Light red wine: Côtes d'Auvergne (Gamay Noir grape) Natural wine: Banyuls (Grenache Noir grape)


 

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