Fourme D'Ambert AOC
$15.50 / lb. - weighed when cut
* Cheese weights vary naturally. Final price will vary based on the actual weight of your piece. The maximum pre-authorized charge is shown above.
Production of Forme d'Ambert can be either cooperative or artisanal and the name is protected by AOC regulations that were granted in 1976. Milk for production comes from herds of cows that graze on either the lower or higher mountain pastures, depending on the time of year. Curds are packed into molds by hand and treated very gently during production in order to retain as much moisture as possible. Maturation takes a minimum of 40 days from production, but cheeses are usually aged two to three months.
The interior paste is cream-colored and is marked with plentiful blue veining. The texture is slightly more open and creamier than Stilton, which makes it more pleasing on the tongue.
Flavors are smooth, forward and very balanced. There are distinct notes of butter and cream that complement the tangy blue mold.