Recipes for Fourme d’Ambert date back to Roman times, making it one of France’s oldest cheeses. It is made in the Auvergne region of France with cows’ milk and has a distinctive cylindrical shape.
Fourme d’Ambert is a farmhouse blue cheese with a prominent blue veining but mild and savoury flavour with just a slight tang. The texture is extremely smooth and creamy.
This cheese is aged for 2 to 3 months and is made with pasteurised milk and traditional rennet.
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