Fourme D’Ambert’s Taste
France’s secret weapon and answer to Stilton, Fourme is an ideal little blue. The region of production is much smaller than its cousin D’Auvergne. Consequently the cheese tends to be of a higher quality. The paste is slightly more knit than Stilton, with a more mellow, yet more present mold. The flavor is buttery, salty, and full, with a nice kick of animal flavor on the final note.
Serving Fourme D’Ambert
Is perfect with Sauternes or other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Or change it up with a little Tawny port and fresh pears and dessert is served! Is also wonderful crumbled on salads or melted onto extra special pizzas.
How Fourme D’Ambert is Made
Made from pasteurized cow’s milk in Auvergne. Fourme d’Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although, the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the aging time, it is injected with Vouvray moelleux, a sweet white wine and is easily recognizable by its unusually tall cylindrical shape. The inside is cream colored with prominent blue veining. Each wheel of this cute Frenchie is formed from un pressed curds doused with a less spicy blue mold than that of its cousin, Roquefort. After resting for a few weeks, the transformation results in pure magic: velvety sweet cream and an earthy, mushroom-filled roundness that will have even the staunchest blue cheese hater changing their tune.