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Fourme D'Ambert AOC 250g
A Mild Blue
Predating the existence of France itself, this raw cow’s milk cheese hails from the Auvergne region and the Rhône-Alpes, just north of the Côte d’Azur. Suppler and denser than most blue cheeses, its subtle woodland scent and creamy core earned it both an AOC in France and a DOP within the European Union in 1972.
TASTING NOTES FROM THE CURATOR
The Ambert’s stony exterior yields to an ivory pâté with a smooth, flexible texture and prominent blue veins. It is cave-aged for two to three months and, in this time, injected with a sweet, mellow variant of Vouvray wine. This carefully staged process results in a velvet creaminess and mushroom-like roundness with little of the sharp bite of Roquefort and its other cousins, giving the Ambert the title of the mildest of the blue cheeses.
Like most blue cheeses, the Ambert makes a lovely finishing crumble over a salad of mixed greens. Enjoy it with warm slices of rye bread and spiced jam or a drizzle of honey to bring out its more delicate, buttery notes. Because of this cheese’s mild tang, it is a perfect match for dessert wines like a good Sauterne. Red wine drinkers can also pair it with full-bodied Rhône wines like Syrahs or Pinot Noirs. We recommend it with our Sheriff of Buena Vista (2016) blended red for a luscious fruity accompaniment!
A THOUSAND-YEAR TRADITION
The Fourme d’Ambert was a part of the Gallic cheesemaking culture even before the Roman conquest. It is said that Druids perfected the unique process of injecting the cheese with wine. Fourme is the old French word for cheese and is meant to describe the Ambert’s telling cylindrical shape — twice as tall as it is wide. Modern cheesemongers, however, sell this protected delicacy in thin disc portions. The Fourme d’Ambert is not to be confused with its more orange-brown cousin, Fourme de Montbrison — which shared the same AOC with it until 2002.
DISCLAIMER ON APPEARANCE
The Fourme D’Ambert available at The Bow Tie Duck are provided in disk cut portions and vacuum sealed. Each cheese disk may contain remnants of aluminum foil from the original packaging as these are meant to remain to prevent the further growth of the Penicillium mold that exists within the cheese.
Store in fridge. Best before September 17 2020 for current batch.