One of France’s oldest cheeses dating from as far back as the Roman times, the Fourme is also one of the most popular. Having a PDO designation since 1970s, it is a creamy and delicate blue cheese that will please connoisseurs and beginners alike.
The Fourme d'Ambert is made from pasteurised milk and is the most delicate of the blue cheeses. Its flavours are remarkably balanced, the buttery smoothness of cow’s milk contrasting with the sharper and nuttier blue.
Exceptionally versatile, it is equally pleasing on a cheeseboard or in a salad or risotto, or simply enjoyed with a sweet wine, like a Banyuls or Côteaux du Layons.

Producer : Laiterie de Laqueuille
Origin: Auvergne
Milk : pasteurised cow's milk 
Allergens : milk