Updated: May 15
A petite morsel will change your mind about blues.
Paired with a glass of Côte-Du-Rhone, will change your life.
Fourme d’Ambert has been hand-made in the town of Ambert in the Auvergne Valley of France, since the 7th Century. By tradition this cheese is made with raw cow milk, formed into its distinct truckle shape with unpressed curds, and aged for a minimum of one month. Its stone like exterior is somewhat intimidating with lots of brown and blue mold. Further exploration, reveals a luscious and velvety interior.
Unlike other more renowned blues, Fourme D’Ambert is subtle creating more of a blue ‘note’ than a pungent Roquefort or savory Gorgonzola.
A contender for every cheese board, this buttery delight guarantees to convert the stout naysayer of blues into a devotee.
Naked on a plate
Side notes: red onion jam, bresaola carpaccio, thin rye crackers
Serve with Côte-Du-Rhone, Remy Ferbas