Fourme d’Ambert AOC TRANSMED

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. 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.

Country of origin: Auvergne region, FRANCE

Portion Size: from 150 Gr

Fat content: 29%

Aroma: 8 (in our scale, a Roquefort is a 10 and a Mozzarella a 1)

Stuff to consider: Pasteurized, lactose