Fourme D'Ambert Blue - cow's milk blue cheese. 1 lb/454 gr, France. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurized milk. The maturing process takes place in aerated, humid cellars. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine". Texture: The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moist, with faint hints of blue mold. Taste: This cheese still has the cave odor and has a lasting taste of wine and fruits, extremely pleasant. Appropriate wine: Vouvray mellow.
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