Fourme d'Ambert making: "Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape. Fourme D'Ambert. This item is currently unavailable. On the exterior it has a dry gray moldy rind, while on the interior it is creamy white with green or blue veins dispersed throughout the body. Fourme D'Ambert ; Fourme D'Ambert. Bleu d'Auvergne: Enjoy its fragrant taste and its woody aromas of wild mushrooms and cream. Quantity . Henri de la Tour d’Auvergne, maréchal de France (1611-1675) déclara : « Dieu est avec les gros bataillons, surtout quand ses soldats ont un morceau de Fourme d’Ambert dans … Fourme d'Ambert is made with cow's milk. Proche du fromage bleu, on en produit plus de 600 000 pièces chaque année dans cette industrie laitière. It is said that the Druids and the Gauls had developed the art of making this unique cheese. $27.00/Lb . It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. Upsell Item . Serve with a medium-bodied red wine like a Bordeaux or a Burgundy. One of the mildest blue cheeses, Fourme d'Ambert is creamy with a delicate, fruity flavor, making it an ideal addition to salads or simply with bread or pear slices. Since 2002, Fourme d'Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOC grade. Terre des Volcans Fourme D’Ambert is a dense and creamy, with sweet lactic flavors that are well-balanced by spicy blue molds, and a long, fruity finish. Fourme d’Ambert de 2 kg fabriquée avec environ 20 litres de lait de vache Cylindre d’environ 13 cm de diamètre Zone de production : zone de montagne du Puy-de-Dôme, 5 cantons du Cantal et 8 communes de la Loire (entre 600 et 1600 mètres d’altitude) It obtained the AOC label in 1972 and the appellation covers both sides of the valley of the Dore River. Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. Bleu D'Auvergne. Honest Pricing. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status. La fourme d’Ambert est une star en Auvergne ! Add to Cart . [verification needed] It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). Fourme d'Ambert is made in the Monts de Forez of Auvergne. This cheese is in rare Fourme. Terre des Volcans Bleu D’Auvergne is buttery and moist, with delicate aromas and a slightly spicy, nutty character. Fourme d'Ambert is a semi-hard French blue cheese.One of France's oldest cheeses, it dates from as far back as Roman times. The cow's milk cheese is moist and compact and the flavor is more mild and delicate than other blue cheeses. Fourme d'Ambert AOP un des plus vieux fromage france, bleu, auvergne, AOC L'un des plus vieux fromages connus (époque romaine), la Fourme d'Ambert est, aujourd'hui, obtenue à … Enjoy Fourme d'Ambert with fruity red or sweet dessert wines. Use on your cheeseboard with fresh fruit and thin slices of baguette. Fourme d'Ambert is a mild cheese aged for a minimum of 28 days. Fourme d'Ambert is one of France's oldest cheeses.
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