Fourme D'Ambert AOP *Third of a Pound*

Fourme D'Ambert AOP, Third of a Pound

Fourme d'Ambert is made in Auvergne from pasteurized cow's milk, each truckle shaped wheel formed from unpressed curds and inoculated with a gentler blue mold than the one in Roquefort. The result is a velvety, sweet cream blue with an earthy, mushroomy roundness.

Why you'll love it

• Pasteurized cow's milk — from Auvergne, in the French Massif Central
• A milder blue — less spicy than Roquefort, so the cream comes through
• Unpressed curds — which keep the paste soft and velvety
• Sweet cream and mushrooms — earthy and rounded rather than sharp
• Hand selected wheels — chosen from the cheese maker one by one

How to enjoy Add Tawny port and fresh pears and you have dessert without turning the oven on. It also melts into a cream sauce for steak, or crumbles over bitter greens with walnuts.

The blue for people who think they do not like blue, and a persuasive argument at that.