Description
Fourme d'Ambert is one of the mildest blue cheeses: creamy, with a delicate fruity flavor, mushroom overtones, and a slightly nutty finish.
Made from raw cow's milk in Auvergne's volcanic soil, the Fourme d'Ambert is formed from unpressed curds inoculated with a less intense blue mold than its cousin, the Roquefort, and aged for 60 days.
The cheese is still produced using centuries-old traditional methods, hand-salted and slowly ripened by Livradois, a family-owned dairy since 1949.