Fourme d'Ambert PDO
One of France's oldest cheeses, Fourme d'Ambert is produced in Auvergne in the mountain area of Puy-de-Dôme. Granted AOC status in 1972, its production enjoys strict protections, with cows grazing serenely between 600 and 1,600 m above sea level to produce a cheese that is the perfect union of terroir and tradition.
Less spicy than its cousin Roquefort, Fourme d'Ambert has a creamy and bold flavour, earthy aromas of cellar and mushroom and just a hint of bitterness. Perfect on your cheese board, it pairs naturally with fresh fruits such as pear, fig, and mango and sweet wines such as Coteaux d'Auvergne and Muscadet.