Fourme d’Ambert PDO
Made in the heart of the Auvergne, Fourme d’Ambert is nicknamed the « Grande Dame » for its softness, recognised as the mildest of all blue-veined cheeses.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: Fourme d’Ambert should be cut in a fan shape from the centre of the cut edge using a cheese slicer.
A tip from the expert: in view of its dense consistency, remember to remove Fourme d’Ambert from the refrigerator an hour before serving.
Composition
Type of cheese: soft blue-veined cheese made with pasteurised cow’s milk.
Composition: pasteurised cow’s milk (origin: France), salt, starter cultures, ripening cultures, animal rennet, penicillium roqueforti.
Humidity: 48%
FDM: 55,7%
NUTRITIONAL VALUES FOR 100G
Energy
1 422 kJ/ 343 kcal
Fat
of which saturates
29,0 g
20,6 g
Carbohydrates
of which sugars
0,5 g
0,5 g
Protein
20,0 g
Salt
2,0 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
