Flavour : savory, sharp, smooth, tangy
Aroma : fruity, strong, woody

Fourme d'Ambert is a raw cow's milk cheese, produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. Fourme d'Ambert is more supple and dense than most blues. It is easily recognizable by its unusually tall cylindrical shape. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins.
The cheese has a slightly tangy and savory flavour.
It goes well with Sauternes and other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Fourme d'Ambert may be eaten with bread and fruit or crumbled on salads.

Country of origin : France
Region of origin : Auvergne
Milk type : cow
Pasteurised : no
Cheese type : blue veined
Fat content : 50%