|COO:||France / Auvergne|
|Age:||40 Days, 2 to 3 months in Caves|
|Price per 100g:||£2.47|
Fourme d’Ambert has a savoury, delicate blue flavour and a smooth, soft texture.
During the aging time, it is injected with Vouvray moelleux, a sweet white wine. It’s one of France’s oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. Although, the cheese matures in 40 days, it is then cave-aged for two-three months by affineur Xavier Morin for optimum quality. It is easily recognizable by its unusually tall cylindrical shape.