Fourme d'Ambert is a light, blue cheese similar to roquefort but much more mild. Tasting this cheese, we both agreed that there is a light, fruity undertone to the aftertaste which is delicious. Fourme d'Ambert is one of the oldest cheeses in France and is said to have already been around in the time of the Druids and the Gauls. It is a cow's milk cheese and is made in the Auvergne region of France.
The name Fourme d'Ambert comes from the old French word for cheese, "forma". It is sold in slices from a large cylinder of cheese, and 25 liters of milk are used to create each cylinder. After 2 months of aging, the cheese is ripe and slightly fruity, but not overpowering. Remember that with a round slice of cheese, always cut your piece as a wedge, not from the edge of the circle!This is one of our favorite cheeses that we've tried so far. It is delicious on its own, and was great paired with a little bit of fig jam. Try it crumbled in a salad, and paired with a nice Sauternes white wine, or even a red Cotes du Rhone.
we want morroco!
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