DESCRIPTION

This relatively unknown blue cheese is a culinary secret used by restaurant chefs all over Europe.  Made in tall, cylinders somewhat reminiscent of Stilton in shape, Fourme d'Ambert has been made on the volcanic plains of France since Roman times.  This semi-soft cheese is aged for 2 to 3 months resulting in a beautiful, cream-colored paste richly marbled with blue veins.  To learn more about Fourme d'Ambert click here!

 

ORIGIN

France

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Cheese Plate - would not use on a cheese board but it's amazing as a culinary ingredient.
• Pairings - this cheese goes great on salads with slightly sweet dressings (honey is a popular base).

 

SUBSTITUTES

Stilton or perhaps Cashel Blue.

 

INGREDIENTS

Pasteurized cow milk, salt, lactic ferments, rennet, penicillium roqueforti