Description
Origin : France, Auvergne
Milk : Raw
Texture : blue veined cheese
Fat : (%) : 29
Wine: Soft white wine
Seasonality : July-February
Animal : Cow
Intensity : Medium
POC/AOP : Yes
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.
