Fourme Dámbert AOP Tradition 250 GR Cheese Wedge, Refined

Cow's cheese wedge Fourme D'Ambert 250 gr, Refined

Discover: Cow's cheese wedge Fourme D'Ambert 250 gr, Refined

Fourme D'Ambert is a mild blue cheese made from cow's milk, famous for its creamy and slightly sharp flavor, with a smooth and unctuous texture. Of French origin, it has a delicate aroma with an earthy touch that distinguishes it. Its thin, edible rind harbors an ivory-colored interior with blue veins, making it a pleasure for blue cheese lovers, without being too strong.

Use and Food Pairing: Fourme D'Ambert 250 gr cow's cheese wedge, refined.

Enjoy Fourme D'Ambert on its own or with a side dish. Here are some ideas:

• Pair it with a fruity white wine or a sweet wine to balance its creaminess.
• Pair it with nuts and rustic bread to enhance its natural flavors.
• Use it in pasta sauces or gratins to bring a gourmet flavor.

Elaboration, Maturation and Marketing

Fourme D'Ambert is made following a traditional French process, where cow's milk is matured for 28 to 45 days. During this time, it develops its characteristic blue streaks and mild flavor. It is carefully refined to ensure the highest quality, while maintaining its traditional standards.

History and Origin of Fourme d'Ambert Cheese

Fourme d'Ambert is a French cheese from the mountainous region of Auvergne, with its origins in the area around Ambert. This blue cheese is made from cow's milk and has had a Protected Designation of Origin since 1972, as well as European recognition since 2002.

Its paste is raw, not pressed, and has green veins that characterize it. It is predominantly smooth and creamy, with a thin, dry and moldy rind, of a bluish-gray color reminiscent of a stone. It is soft to the touch and gives off a subtle aroma of the undergrowth of the forests of its region of origin.

In its central zone, the cheese is soft and bright ivory-colored, with a supple and balanced texture. Its characteristic greenish veins, which form during ripening, give it a unique appearance. Considered one of the mildest blue cheeses, it is highly appreciated for its delicate balance and subtle aromas

Characteristics:

• Ripening: Between 28 and 45 days
• Milk: Cow
• Intensity: Mild
• Rind: Thin and edible
• Type of coagulation: Enzymatic coagulation
• Cuajo: Cuajo animal
• Region: France
• Temperatura de conservación: Entre 4 y 8ºC