Although the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. It is semi-soft, smooth, rich, and creamy, not dry or crumby. Hand-selected from the cheese maker, these wheels have a velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness that will convert even the staunchest blue cheese hater. Fourme d’Ambert is shaped during production by a wooden mold (“fourme”) into 5 lb. It is creamy, with a milder and less salty taste than many other blue cheeses. Dating back to the time of the Romans, Fourme d’Ambert is one of France’s oldest cheeses! As with any other AOP cheese, it owes its specificity to its 'terroir' and to the diversified flora of the pastures that … A testament to its persistent popularity, there is a piece of Fourme d’Ambert in the medieval sculpture at the entrance to La Chaulme’s chapel in the Auvergne region of France. One of France's oldest cheeses, it dates from as far back as Roman times. typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. PASTEURISED TRADITIONAL RENNET Known as the 'connoisseur’s blue cheese.' A little drizzle of honey is also a great addition. Fourme d'Ambert dates back to the Roman period, making it one of the oldest of the French cheeses. Fourme d'Ambert is our most popular French blue cheese due it's wonderful creamy texture and perfect balance of blue flavours in the cheese. As well as assuring a cheese’s geographic provenance, the Appellation d'Origine Protégée or AOP must guarantee unimpeachable quality. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Triple crème is the creamist soft rind cheese on earth. [3] A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.[4]. Fourme d'Ambert is a semi-hard French blue cheese. The maturing process takes place in aerated, humid cellars. Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora. Plat principal; Fondue à la fourme d'Ambert. [5] Presently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk. As well as full-bodied reds such as Cote du Rhone’s, Pinot Noir’s and Syrah. More buttery and less salty than other blues. Tropical fruit on the nose, stunningly balanced flavor overall.Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast). 2. Free delivery on every online order. $22.95 Add to Cart MA 4002 Mesophilic and Thermophilic Starter Culture. Treat yourself or a foodie friend to deliveries of expertly selected cheeses, meat, and more. Make the ultimate baked brie at home with our professional Brie Baker Hosting Set. When the first crisp breezes of autumn are in the air, you know it’s time for Oktoberfest – that boisterous celebration of Bavarian heritage that despite its name falls in mid-September, heralded by clinking steins and the joyous pulse of oompah music. Looking for the crème de la crème? “Cheesify Your Oktoberfest with These Beer & Cheese Pairings”, “Featuring Our French Faves for Cheese Week!”. This week is Cheese Week, so of course we turned to our favorite cheeses to highlight during the festivities. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Fourme d'Ambert is a cow's milk cheese made from the milk of Montbeliardes cows exclusively. Price Starting at: £5.40. [verification needed][1] It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.[2]. Add Tawny port and fresh pears, and you've got dessert. "Fourme" is the old French word for cheese as taken from the Latin name "forma", and describes its cylindrical shape. Fourme d'Ambert Cheese Mold. Cheese: Fourme d’Ambert Producer: Société Fromagère du Livradois Where: Fournols, Puy-de-Dôme, France Think of this cheese as a blue with training wheels. By using this website, you agree to our privacy policy. Fourme d’Ambert is a very wine-friendly cheese, and wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines. … Ambert Tourism; Ambert Hotels; Ambert Bed and Breakfast; Ambert Vacation Rentals; Ambert Vacation Packages; Flights to Ambert; Ambert Restaurants; Things to Do in Ambert Fourme d’Ambert cheese, a raw milk blue is France’s answer to Stilton. Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. We use cookies to give you a great shopping experience and to help our website run smoothly. Fourme D'Ambert AUD68 per kg - Wine and Cheese Providores.jpg 2,048 × 1,536; 394 KB Fourme d'Ambert Cheese from the French stall at the Victoria Markets, Melbourne, Australia 091208.jpg 1,740 × … The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days. Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. View fullsize. Fourme d'Ambert is made in the Monts de Forez of Auvergne. The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days. Like his cousin Fourme de Montbrison, it's also a blue cheese. It … The maturing process takes place in aerated, humid cellars and lasts 2 to 3 months. Although its strong taste, … During the ageing time, it is injected with Vouvray moelleux, a sweet white wine. ALL RIGHTS RESERVED. Tarte fine aux poires et à la fourme d'ambert . 15. Produced for over 1,000 years in France, you might say Fourme d’Ambert has passed the test of time. That sounds a little unkind, as if the goal should be to graduate to the more challenging blues, and it’d be far from me to be the Penicillium Roqueforti Nazi. Although its scent is very earthy, Fourme d'Ambert has a creamy,mild flavor with a slight nutty finish. In this classic salad from the mountainous region, there is a pleasing contrast between the sharpness of the salad leaves and the sweetness of the local blue cheese. Now that you put it that way, it makes more sense. Login to rate or review this product The cheese is all covered with a white fuzz on top. Buy quality groceries and wine from Waitrose & Partners. Fourme d'Ambertis one of France's oldest cheeses. One taste and we are sure you will agree. « Last Edit: July 17, … It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. Like it's cousin, Fourme de Montbrison, it is a mild and creamy blue cheese. Capsule-shaped, patched with grey/white moulds on a natural thin rind. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with … One of France's oldest cheeses, the production of Fourme d'Ambert dates back to Roman times. Plat principal; Tarte à la fourme d'Ambert. We hand-cut and wrap this cheese in pieces of 8 ounces and 1 pound. Since 2002, Fourme d'Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOC grade. Its production ranges from small fermier, or farmstead, to industrial. The mild flavor makes Fourme d’Ambert … Get inspired to craft your own dynamic duos of cheese and chocolate with our selections. The flavor is delicate and mild with a velvety mouthfeel, with earthy, mushroomy, sweet, and creamy notes. Fourme d'Ambert is more supple and dense than most blues. Serve with a medium-bodied red wine like a Bordeaux or a Burgundy. Marzen, the style of lager traditionally drunk at Oktoberfest, is named for the …, Continue reading “Cheesify Your Oktoberfest with These Beer & Cheese Pairings”, We wouldn’t be much of a cheese shop if we didn’t have an undying love for French cheeses. Get menu, photos and location information for Permanently Closed - City Smoke in Charlotte, NC. The interior is cream-coloured with smooth even marbling which never dominates the flavour. We’ll ship you four cheese pairings, and you can follow our experts through a virtual tasting. Fourme d'Ambert. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air. Or book now at one of our other 2109 great restaurants in Charlotte. It has a thin, yellowish rind mottled with sandy molds. It is sometimes referred to as the 'connoisseur's blue cheese' because it is not an aggressive-tasting blue cheese. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France. cylinders and is typically aged from 1 to 5 months. Make this Valentine’s a decadent one with our line of rich, luxurious pate. 4.9 / 5. sur 16 avis 45 min. Spice things up this winter with our new Boozy Mexican Hot Chocolate recipe. Fourme D’Ambert is one of the oldest cheeses in France, and received its AOC name protection in 2002. It is earthy and mushroomy, with a dense creamy texture. This is the most obvious proof that cheese is a living thing! It has a creamy texture with a soft flavour that turn it one of the mildest blue cheeses. Fourme d'Ambert comes in the shape of a 19cm tall by 13cm wide cylinder. Fourme d'Ambert Reference : 6560 Under its dry and grey rind reminds hidden a firm and buttery texture of a white spotted dark blue colour. Use on your cheeseboard with fresh fruit and thin slices of baguette. Contact our Wholesale Team today for information on ordering for restaurant menus, hotels, and more. Item# MA4002. Dry: Characterized by bracing acidity and stark minerality. Amuse-gueule; Croustillants à la poire et à la fourme d'Ambert. The Fourme d’Ambert freshly pressed on the right, next to the beer brined Ale Washed Trappist Cheese. This cheese comes from the Auvergne region of France. $12.98 per lb . Fourme d’Ambert, as… It's an absolutely beautiful blue cheese with a lovely smooth, soft texture and refined blue flavour. During the maturation process, the cheese is injected with sweet white wine. Fourme Ambert is a mild blue cheese that was traditionally produced in the eastern valleys of the Auvergne Mountains in south central France. A month into the aging process. Item# M113. You might want to replace it by Bleu d’Auvergne or the English Stilton. 19. Fourme d’Ambert Cheese is a blue cheese made in the French départements of Loire and Puy-de-Dôme, and in the Cantal region of eastern Auvergne, around Saint-Flour. Fourme d'Ambert making: "Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape. Some people think they detect a touch of anise in the taste; others say they taste nuts and mushrooms. COPYRIGHT ©2021 MURRAY'S CHEESE. Fourme d'Ambert is a semi-hard French blue cheese. This makes an eye-catching addition to any cheese platter. Its ancestry can be traced back to ninth century Auvergne, the heartland of France’s dairy industry. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. From the milk producer to the affineur, the Fourme d’Ambert AOP’s Organisme de Défense et de Gestion (Safeguarding and Governance Association) must guarantee the Fourme d’Ambert AOP’s quality and that all specifications are met. Today production is with pasteurised milk. Fourme d'Ambert has long been one of our favorite French gourmet cheeses and is equally suited to an afternoon epicurean taste treat or being featured on the after dinner cheese board- suitably following that most special of meals.