28 - Fourme D’Ambert (~2Kg) (Cow) - Beillevaire

Fourme d'Ambert AOP is a typical Auvergne cheese, from local mountain traditions. It is one of the rare blues that can be unanimously appreciated at the table. Its cylindrical shape makes it very easily identifiable. Its rind is light brown, almost orange, the result of brining at the beginning of production, and can become gray over time. Its paste is soft, cream-colored and marbled with blue vents. The dough of Fourme d'Ambert has a smooth and melting texture, mild, but with a strong character and lovely notes of undergrowth. Milk : Raw or pasteurized cow's milk Mature time: Minimum 30 months