- Cow's milk -
The mild and creamy blue. Fourme d'Ambert is made from the luscious pasteurized milk of cows grazing on mountain pastures in Auvergne. One of France's oldest cheeses, Fourme d'Ambert dates back to Roman times! Each cylinder of Fourme d'Ambert is aged to perfection for 2 to 3 months in caves, and injected with Vouvray moelleux, a sweet white wine.
Velvety, mushroomy, creamy, and buttery, even your friend who "doesn't like blues" will be coming back for seconds! Add a sweet dessert wine and some fruits for a perfect after-dinner indulgence.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.