Fourme d'Ambert

Fourme d' Ambert is an ancient French noble mold cheese from Auvergne, which is made ​​from milk of Salers beef. This product is protected by the Appellation d' Origine.

Origin

The cheese comes from the Auvergne with its extinct volcanoes and plateaus. In this mountainous region the Aubrac and Salers cows give relatively little but fat milk. Fourme d' Ambert was made in the 9th century. The name comes from the Latin forma, which means to shape German.

AOC cheese

It now consists predominantly made ​​from pasteurized cow's milk and fall since 1972 under the Appellation d' Origine. Thus, its quality is guaranteed and set the production method. The fat content is at least 50 % in dry matter.

Production

Is made of cheese in a radius around the French town of Ambert. The curd is poured into molds, where you can drain it. The cylindrical shape has a diameter of about 12 cm. Here, the cheese like Roquefort first with a blue mold culture ( Penicillium glaucum ) was inoculated similarly. With the help of long needles air channels are introduced into the cheese itself, to ensure that these blue mold culture can spread. It matures usually two to five months and has a pronounced nutty, fruity, aged just also a creamy mild flavor.

The matching wine

Fourme d' Ambert is one of the mildest blue cheese. Its bark is dry, the dough creamy solid. The right drink for Fourme d' Ambert is a noble sweet white wine (such as Sauternes ), port wine or a selection of Pinot Gris.