APRIL TREAT - Free XO Red Leicester Sample with Every Cheese Order in April - Shop Cheese Now
Royal Crest


Make a Drunken Fourme d'Ambert

Recipe: Drunken Fourme d'Ambert

Fourme d’Ambert is a tall, cylindrical cheese from the Auvergne region. Its soft, salty flavour is a perfect partner for sweeter wines, such as our Monbazillac; a dessert wine from the Dordogne.


This traditional French recipe enables you to combine these two delicious ingredients, creating a stunning addition to your cheese board.  We would recommend using 125ml of Monbazillac (quarter of the bottle) per kilogram of cheese.

Soaking your Fourme d'Ambert

  • Using a skewer, make about a dozen holes in the cut surface of the cheese, leaving about 1cm untouched around the rind.

  • Place the Fourme d’Ambert cut side up into a sealable plastic bag and secure the bag around the cheese with an elastic band, or a piece of string tied tightly just below the cut surface of the cheese.

  • Add the Monbazillac 1 tablespoon at a time, leaving 5 minutes between each spoonful for the cheese to slowly absorb the wine.

  • When all the wine is absorbed, seal the bag, place it into a bowl and refrigerate.

The wine takes about 5 days to infuse the cheese, which should be turned daily to ensure even distribution of the liquid. After this time, the cheese is ready to enjoy!

Of course, as a quicker alternative, you can simply accompany a piece of unadulterated Fourme d’Ambert with a glass of chilled Monbazillac.



Related products
Fourme D Ambert
Fourme D Ambert
Fourme D'Ambert has a creamy white interior with dark greeny blue veining. It is moist in texture with a savoury taste that is tangy with a touch of sweetness. This historic cheese has been in existence from an early age, with legends...
Dessert Wine for Cheese The Paxton & Whitfield Monbazillac shows its quality over many others with the underlying vein of fresh, fruity acidity which cuts through the sweetness to stop the wine from being cloying as some can...