Country of Origin: France
Milk-type: Unpasteurized Cow’s milk
One of the oldest cheeses produced in France, and certainly one of the oldest documented blue cheeses produced in Europe—Fourme d’Ambert dates back at least one-thousand years to the time of Roman rule in what is now France. Each distinctly shaped cylindrical wheel of Fourme d’Ambert is assiduously needled with penicillium roqueforti mould. The cream coloured-to-golden yellow flesh of the cheese is riddled with bloomy sapphire veins and splotches—the aroma is complex: mingling notes of fresh milk, stable hay, yeast, moist loam, cooked mushrooms, and a slightly sour finish. Fourme d’Ambert’s semi-firm flesh has a strong, salty and piquant flavour with a prominent smoke character, earthy body, and intensely tangy “blue” flavour.
Fourme d’Ambert softens nicely when heated, and because of its very robust “blue” character—it holds up well to other strong flavours. Try melting this cheese over red meats, especially steak or burgers. Like other blue cheeses, it pair especially well with crisp and sweet fruits like pear, apple, and melon as well as with fresh figs, nuts, and sliced cured meats. Enjoy it crumbled over warm bread with a drizzle of honey.
Beverage Pairings: Fourme d’Ambert is one of the best blues to pair with Scotch Whisky, which is decidedly complimentary to the naturally smokey, earthy character of this cheese and which holds up well to its robust flavour. Alternately: serve with a strong, full bodied red or a port wine.
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