Fourme dAmbert AOC 290g
About This Cheese
With its delicate flavor, its fragrant notes with aromas of undergrowth and a very soft and round taste, Fourme d’Ambert stands out from all blue cheeses. The sweetness of the Fourme d’Ambert allows it to adapt to all the key moments of the meal; on a beautiful cheese platter but can also be combined with many savory or sweet dishes.
TypeBlue, Soft
Rennettraditional
RegionFrance
ProducerN/A
Milkcow
Rindnatural
€9.86
Story
Fourme d’Ambert is a tall cylindrical blue cow’s-milk cheese. The dull yellow-grey rind encloses a loosely-textured ivory paste containing large crevices lined with bluish green penicillium roqueforti. Despite the abundant distribution of blue throughout the cheese, the flavour is surprisingly mild. Whilst the aroma is immediately redolent of the cellar, the flavour is fruity, creamy with a rounded blue notes and a cow-y finish.
Fourme d’Ambert is amongst the most ancient cheeses in France and can trace its origins back at least as far back as the eleventh century. Some sources indicate that the cheese existed in the mountains of Forez even prior to the formation of the Roman Empire.Like Munster and Munster Geromé, Fourme d’Ambert shared its AOC with a very similar cheese from a neighbouring region, Fourme de Montbrison. The AOC Fourme d’Ambert/ Fourme de Montbrison was granted in 1972, making this one of the older AOC cheeses in France. A decree in 2002 seperated Fourme d’Ambert and Fourme de Montbrison into two separate appellations. Fourme d’Ambert takes its name from a combination of the latin word forma, meaning shape or form, and the town of Ambert, which is the main town in the Livadois.
Producer
We work directly with Xavier Morin of Aurilliac, widely regarded as the top affineur of Fourme d’Ambert in France. His Fourme d’Ambert is found in many of the very best cheese shops in France. Much Fourme d’Ambert is fairing uninteresting stuff and only really suited for the kitchen. Morin’s Fourme d’Ambert is a revelation by comparison. As with nearly all blue cheeses Fourme d’Ambert has a great affinity with apples, walnuts and raisins. Wine pairings range from sweet whites like Coteaux-du-Layon to rosés and fruity reds.
Goes Well With
You may also like…
-
Colston Basset Stilton 180g
England €8.60 Add to Bag -
Porto Fine Ruby Quinta Do Estanho
€21.00 Add to Bag -
Bleu D’Auvergne
France Price range: €6.60 through €19.80 Select options This product has multiple variants. The options may be chosen on the product page
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients:
(MILK), salt, lactic starters (MILK), ripening ferments, animal rennet
Allergens in BOLD
Nutritional Information:
Energy 1422kJ/343kCal
Fat 29g
of which saturated 20g
Carbohydrates .5g
of which sugar .5g
Protein 20g
Salt 2.6g
