Fourme d’Ambert

Produced in the rich and diverse terroir of the Auvergne region of France, Fourme d’Ambert is a rich, supple blue cheese. The AOP specifications dictate that the cattle must graze for a minimum of 150 days, and in the winter be fed on non-GMO feed produced in the region. The paste is a silky, ivory texture and the flavours are salty and sweet, with notes of herbs and grasses.