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Fourme d’Ambert – 150g


Produced in the Auvergne region, Fourme d’Amber is one of France’s oldest cheeses. It is dating back to the Roman occupation nearly 1,000 years ago. A legend says that the Druids and the Gauls had developed the art of making this unique cheese.

Portion of 150g

Best before: 1 week after the delivery

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Origin : France, Auvergne
Milk : Raw
Texture : blue veined cheese
Fat : (%) : 29
Wine: Soft white wine
Seasonality : July-February
Animal : Cow
Intensity : Medium
Appearance : Soft
Pregnant woman: No


Today, Fourme d’Ambert is manufactured at more than 1968 ft of altitude in the département of Puy-de-Dôme and in five cantons of Cantal and ten municipalities of the Loire.

The pâté is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savoury flavour infused by the bacteria, beautifully complements the distinct notes of butter and cream.



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