Fourme D Ambert
Made since the Middle Ages, this firm textured, creamy cheese has a distinctive cylinder shape and a mild, fruity flavour.
- FlavourFruity and creamy
- Type of MilkCow
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkP&W Monbazillac, Alsace Riesling
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1422
- Energy kcal343
- Of which saturates20.0
- Of which sugars0.5
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
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.
Fourme D'Ambert has evidently been in existence from an early age, with legends existing from the 8th century which attest to its consumption. It was originally made in the 'jasseries', a collection of buildings where people lived, kept their animals and made cheese. These traditional dwellings surrounded the mountains of the Haut-Forez and comprised a hayloft, stable and living area where the cheese was also made.
Fourme D'Ambert obtained a Protected Designation of Origin (PDO) in 1972 and has since then been subject to specifications in its production. These include the fact that the cows producing the milk must be put out to pasture and grass should form the basis of their diet, being sourced from the region within the area of its designation.Read More