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Fourme D’ambert is one of the oldest French cheeses. According to sources, this cheese may date as far back as Roman times. It is traditionally made with raw cow’s milk, but modern productions see the use of pasteurized milk as well. The cheese is soft to semi-soft and features a narrow cylindrical shape.
Fourme D’ambert is a type of blue cheese, featuring the charming blue veins of bacteria that add flavor and pungency to cheeses. This cheese has a distinct bouquet that is both intense and appetizing. It is soft and creamy in the mouth presenting sharp, tangy flavors. It is easy to spread, meaning it can be enjoyed in a variety of ways.
The perfect lunch would consist of crusty baguette, fourme D’ambert, and a bottle of Pinot Noir. Simply spread the cheese on the baguette and enjoy the combination of this intense cheese with the fruitiness of the wine. It is also wonderful when crumbled on salads, or mixed in with pasta dishes, adding intensity and character to dishes. Or simply enjoy the deliciousness of the cheese on its own.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.