The farm Fourme d'Ambert
A unique cheese, the creation of which dates back to Roman times
The paste is soft and tender, superbly pearlescent with a fine and delicate grey-green marble appearance. The truly natural taste of local rustic aromas from a terroir of unspoilt biodiversity. Druids were already using the Fourme d’Ambert in the Forez massif, in Auvergne in Roman times. Its trail can be picked up again in the XVIIIth century when it was used as a rent for the summer farms along the Monts de Forez.
Profile and character :
pâte with natural blue mould
Blends pefectly with yellow fruit apricot or plum jam. We recommend you keep the Fourme d’Ambert refrigerated at 4-8°c. Must be served at room temperature.
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Aged according to tradition in the natural caves of the Massif Central
This unique cheese holds an international reputation and is directly associated with French Gastronomic excellence. Roquefort is a sheep milk cheese with a powerful aroma and taste, expressing strong and spicy flavours. The paste has a harmonious and melting texture with beautiful veins of mold. Roquefort is a result of the particular chemical reaction brought about in the caves of Combalou. The caves were created 200 million years ago when the mountains collapsed and the resulting faults in the rock favoured a natural ventilation and development of the blue mold known as Penicillium Roqueforti. The wheel of Roquefort cheese is called a “pain” and is placed in the cave after several days aging on a salt-covered wooden plank. Once in the cave the pain is placed on large oak planks and pierced several times allowing the spore-charged air to penetrate through to the very heart of the cheese. Then the magic begins, the Penicillium Roqueforti feeds on the curds, the paste becomes smooth, and the blue and grey veins gradually form over a period of 4-weeks. What takes place in these thousand-year-old caves is a miracle of nature, and according to immutable principle only 7 producers of Roquefort exist in the entire world.