Fourme D’Ambert AOP - 2 kg - Full Wheel
Style: Tunnel Ripened, Cow Milk Blue
Origin: Ambert and Montbrison, France
A tall cylindrical cows’ milk cheese made in the twin towns of Ambert and Montbrison. The cheese is often featured in the original stained glass windows of the local churches and local legend claims it was the forbear of the Stilton recipe introduced to the Midlands of England at the time of the Norman invasion. Easily recognisable by its shape, which gently concertinas as the cheese matures, which takes place in underground tunnels in the Auvergne. The natural rind is a powdery grey blue, inside the texture is quite soft but dense and sticky with erratic marbled blue veining. Mild and quite creamy to taste with a good blue mould aftertaste.
Our cheese has been ripened to perfection here at the Cornelius Cheesemongers Cheese Cave, leaving the elastic paste in tact but adding more character and savoury notes to the cheese.
Style: Tunnel Ripened, Cow Milk Blue
Origin: Ambert and Montbrison, France
A tall cylindrical cows’ milk cheese made in the twin towns of Ambert and Montbrison. The cheese is often featured in the original stained glass windows of the local churches and local legend claims it was the forbear of the Stilton recipe introduced to the Midlands of England at the time of the Norman invasion. Easily recognisable by its shape, which gently concertinas as the cheese matures, which takes place in underground tunnels in the Auvergne. The natural rind is a powdery grey blue, inside the texture is quite soft but dense and sticky with erratic marbled blue veining. Mild and quite creamy to taste with a good blue mould aftertaste.
Our cheese has been ripened to perfection here at the Cornelius Cheesemongers Cheese Cave, leaving the elastic paste in tact but adding more character and savoury notes to the cheese.
Style: Tunnel Ripened, Cow Milk Blue
Origin: Ambert and Montbrison, France
A tall cylindrical cows’ milk cheese made in the twin towns of Ambert and Montbrison. The cheese is often featured in the original stained glass windows of the local churches and local legend claims it was the forbear of the Stilton recipe introduced to the Midlands of England at the time of the Norman invasion. Easily recognisable by its shape, which gently concertinas as the cheese matures, which takes place in underground tunnels in the Auvergne. The natural rind is a powdery grey blue, inside the texture is quite soft but dense and sticky with erratic marbled blue veining. Mild and quite creamy to taste with a good blue mould aftertaste.
Our cheese has been ripened to perfection here at the Cornelius Cheesemongers Cheese Cave, leaving the elastic paste in tact but adding more character and savoury notes to the cheese.