Fourme d’Ambert
Originated in the region of Auvergne-Rhônes Alpes; semi hard, blue veined cheese inoculated with Penicillium roqueforti, made from unpasteurized (raw) cow´s milk. One of France´s oldest cheeses, from Roman times.
Es un queso ideal por su dulzura, suavidad y cremosidad, para servirse tanto con platos dulces como salados. Su aroma es a leche fresca y mantequilla, con matices herbáceos. Su textura es suave, fruto de la maduración en cuevas húmedas y frescas.
Texture is unctuous and fudgy, it has a light gray rind and ivory paste with blue-gray spots. It is matured in fresh and humid natural caves.
Price: $250 mxn
Net content: 250 gr
