Hvis du fortstter med at bruge vores tjenester, accepterer du vores brug af cookies. To make sure it arrives at your door as fresh and delicious as can be, your order will ship express. Earn Write CSS OR LESS and hit save. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data. It's an absolutely beautiful blue cheese with a lovely smooth, soft texture and refined blue flavour. Ostens indre er en flot blanding af creme og bl farver. Tropical fruit on the nose, stunningly balanced flavor overall.Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast). Our Mother's Day sale is on! Fourme d'Ambert is a creamy cheese with a delicate fruity flavor and mushroom overtones. 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. During the ageing time, it is injected with Vouvray moelleux, a sweet white wine. Hin cha c sn phm TNG TIN: 0 Xem gi hng . Serving suggestion: Fourme d'Ambert is perfect with crustybread or cheese biscuits as part of a cheese board. During the summer season, it is possible to learn how to fabricate the cheese during quick workshops. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. It's an absolutely beautiful blue cheese with a lovely smooth, soft texture and refined blue flavour. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrle from the French government.. Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel. The word 'Fourme' has ancient roots, coming from the Greek, 'phormos' and then the Latin 'forma' or 'formaticus' which could loosely be translated into old French as 'forme' meaning a receptacle containing curds. If you can't wait, simply enjoy eating your Fourme D'Ambert with a chilled glass of this delicious dessert wine. [5] Currently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermire AOP made with raw milk. 150 g de lardons fums ou non. Fourme D'Ambert obtained a Protected Designation of Origin (PDO) in 1972 and has since then been subject to specifications in its production. 0. Recettes pour fourme d'ambert - Marmiton Made since the Middle Ages, this firm textured, creamy cheese has a distinctive cylinder shape and a mild, fruity flavour. Our expert cheesemongers hand-cut, wrap and package your artisan cheese from our Cotswolds cheese hub.
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