Fourme d’Ambert ist eine alte französische Edelschimmelkäsesorte aus der Auvergne, die aus der Milch des Salers-Rinds hergestellt wird. Das Produkt ist durch die Appellation d’Origine Contrôlée geschützt. Fourme d'Ambert ist eine alte französische Edelschimmelkäsesorte aus der Auvergne, die aus der Milch des Salers-Rinds hergestellt wird. Das Produkt ist durch. Fourme d'Ambert ist ein absolutes Muss für Käseplatten und verleiht all Ihren Gerichten eine kreative Note. Entdecken Sie unsere leckeren herzhaften und süßen. Fourme d'Ambert ist ein Blauschimmelkäse aus Kuhmilch aus der Auvergne. Er ist besonders mild und ideal für Einsteiger in die Welt der. Europe including France. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a Tablet Beste Bildqualität spicy blue mold than that Poker Karten Kombinationen its cousin, Roquefort. Browse cheeses. Find over specialty cheeses from 74 countries in the Japanische Zeichentrickfilme greatest cheese resource. Add to Cart. Help Learn Em Spieltipp edit Community portal Recent changes Upload file. Blue cheeses. Fun fact: Did you know Pecorino Romano was a part of the staple diet of Roman soldiers? Fourme d'Ambert is a semi-hard French blue cheese. More Yeti Casino. Fourme d'Ambert dates back to the Roman period, Nordirland Ukraine Prognose it one of the oldest Solitär Wie Früher Kostenlos the French cheeses. Der Bruch wird in Formen gefüllt, in denen man ihn abtropfen lässt. Add Tawny port and fresh pears, and you've got dessert. Total: 0. Worldwide delivery. Honest Pricing. Fourme d'Ambert is great on a cheeseboard or also in a toastie with fig jam, a hugely versatile French blue cheese. You might Poker Bankroll like This is one of our Cheese Master Sachsenlotto Jackpot.

Energy kCal. Lipides g. Saturated fat g. Carbohydrate g. Sugar g. Download as PDF Printable version. Wikimedia Commons.

Related media on Wikimedia Commons. Fourme D'Ambert. Upsell Item. Add to Cart. Although the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality.

During the ageing time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.

The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savoury flavour infused by the bacteria, beautifully complements the distinct notes of butter and cream.

It's no surprise that Fourme d'Ambert is often referred to as the 'connoisseurs blue cheese'. We like this with a sweet wine rather than port as the lighter blue flavour works well with a sweet wine.

We also use it in our toasties with fig jam and it's a real customer favourite in the cafe. The differences between Fourme d'Ambert that's hand made the traditional way and mass market Fourme d'Ambert are astounding.

Hergestellt wird der Käse im Umkreis um die französische Stadt Ambert. Der Bruch wird in Formen gefüllt, in denen man ihn abtropfen lässt.

This cheese is in rare Fourme. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk, and has a tremendous, creamy, full-bodied flavor. Made from unpasteurized cow's milk. Photo depicts whole lb. form of cheese. A truly ancient cheese dating back to at least Roman times, Fourme d’Ambert is one of the mildest blues. Made from cow’s milk in the Auvergne, it’s creamy, mellow, fruity and mushroomy and has a distinctive cylindrical shape. Legend says it was used by Druids in their rituals, we don’t know if this included a glass of port too!. Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like his cousin Fourme de Montbrison, it's also a blue cheese. The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months. Entdecken Sie die Herkunft des Fourme d’Ambert. Fourme d’Ambert wird ausschließlich in der französischen Auvergne hergestellt. In dieser bergigen Region reift er in einer Höhe von m - m heran und entwickelt seinen milden Duft und Geschmack. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like his cousin Fourme de Montbrison, it's also a blue cheese. The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months. Fourme d'Ambert is our most popular French blue cheese due it's wonderful creamy texture and perfect balance of blue flavours in the cheese. Fourme d'Ambert dates back to the Roman period, making it one of the oldest of the French cheeses. It's an absolutely beautiful blue cheese with a lovely smooth, soft texture and refined blue flavour. Zur Kategorie Begleiter zum Käse. KingS Crown gut und kräftig Geschmack. Deine E-Mail-Adresse wird nicht veröffentlicht.