WHAT IT TASTES LIKE: Slightly sweet to earthy flavours, buttery and soft on the tongue with a pleasant spicy note on the finish.
WHERE IT COMES FROM: ‘Fourme’ is the old French word for cheese from the Latin ‘forma’ which describes its cylindrical shape, while Ambert is the mountainous town in Auvergne where it comes from. Fourme d’Ambert dates back to Roman times and is known as the connoisseurs’ blue cheese. Only four farmers in Auvergne produce raw milk Fourme. Affinage by Hervé Mons.