Fourme d'Ambert - 1/2 Lb


Pasteurized Cow, Laveze, Auvergne, France.

This classic French blue is aged by having salt rubbed on the outside of the young wheels, which slowly makes it way into the center of the paste. The lack of salt in the middle of the cheese while in its youth allows for custardy flavors to develop in the young curds, which when paired with the mild salty spice of the blue mold when ripe, create a perfectly balanced blue, with a decadent texture that can still be crumbled.