Fourme D'Ambert Raw Cow Milk w Roquefort - (150g - 175g)

This traditional cheese from Auvergne has had a PDO since 2006. Fourme d'Ambert is produced in Auvergne, between 600 and 1,600 m above sea level, in the Puy-de-Dôme mountain region. It is the richness and biodiversity of this terroir that give the cheese its subtle and delicate aroma. The production conditions, from the animals' feed to the cheese's maturing, are set out in the specifications. In particular, the cows must graze for a minimum of 150 days per year. The fodder they receive in winter must come exclusively from the appellation area. Note the ban on using GMOs for animal feed. To make a 2.2 kg Fourme d'Ambert, 19 litres of milk are required. Fourme d'Ambert is made from pasteurised, thermised or raw milk. It has a shiny ivory-coloured paste with a soft and creamy texture. FLAVOR: You will discover a delicate flavor, fragrant notes with aromas of undergrowth and a sweet taste. HOW TO TASTE IT: It will naturally find its place on a cheese platter but can also be combined in many savory or sweet dishes. It goes well with pears, mangoes and a Muscadet.