Product Description
A cheese that you'll delight in matching with meats, fish and poultry, Fourme D'Ambert was created in the Loire region of Ambert. Like most blue cheeses it's made using penicillium roquerforti - the same mold used in roquefort - and cave aged. It grows richer as it ages, with 5-8 weeks being it's optimum peak. Don't be distracted by the hard crust, inside lies a rich and creamy cheese!
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Fourme D'Ambert
- Misc.: 0 pages
- Publisher: Gourmet Food Store
- Label: Gourmet Food Store
- Studio: Gourmet Food Store
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Gourmet 
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