Livradois Fourme d'Ambert Cheese
One of France's most ancient cheeses, protected in the modern day with PDO status. A mild, versatile blue made with raw cow's milk, produced on volcanic soil in the Auvergne.
Fourme d'Ambert is a blue-veined cheese made with unpasteurized cow's milk. Fourme d'Ambert is one of the mildest blue cheese, creamy, with a delicate fruity flavor, mushroom overtones and a slightly nutty finish. This unique cheese comes solely from France’s Auvergne region, a volcanic and mountainous land with a harsh climate. The cheese is still produced by centuries-old traditional methods, hand-salted and slowly ripened by Livradois, a family-owned dairy since 1949.
|Unpasteurized cow's milk, salt, animal rennet, lactic starters, Penicilium roqueforti.
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