fourme d’ambert

Fourme d'Ambert

foorm don BAIR
secret de fromage #66:

Rich on more than just flavor, Fourme D’Ambert was used as currency in 18th century France.

One of the mildest blue cheeses, Fourme d'Ambert is creamy with a delicate, fruity flavor, making it an ideal addition to salads or simply with bread or pear slices. Enjoy Fourme d'Ambert with fruity red or sweet dessert wines.

recipes featuring Fourme d'Ambert

Origin Auvergne, France

Production & Aging Aged in caves for 2 months

Appearance Narrow cylindrical shape, ivory-colored with blue veins

Taste & Texture Semi-hard, off-white paste with blue veins and a mild, delicately fruity flavor with mushroom overtones

Wine Pairing Suggestions Côtes du Rhône, Saumur-Champigny, Sauternes

Similar Cheeses Bleu d’Auvergne

Fourme d'Ambert

  • 1 skirt steak (1½–2 pounds), trimmed
  • Salt and freshly ground black pepper for seasoning
  • ½ cup Fourme D’Ambert

 

1. To make the herbed honey: In a small bowl, stir together the honey, thyme, salt, and pepper until combined.

2. To make the grilled steak: Preheat a grill or grill pan to medium heat. Season the steak all over with salt and pepper. Place the steak on the grill and cook for 3 to 4 minutes, flip the steak and cook for another 3 to 4 minutes, for medium-rare.

Fourme d'Ambert

Ingredients:

  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese

Directions:

  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4

Fourme d'Ambert

Ingredients:

  • 1 puff pastry (280g)
  • 4 to 6 ripe red plums
  • 100 g of Fourme d'Ambert
  • 2 tbsp. crème fraîche
  • Salt and freshly ground pepper to taste

Directions:

Fourme d'Ambert

Ingredients:

  • 1/2 red cabbage
  • 1 pear
  • 70 g whole hazelnuts
  • 100 g of Fourme d'Ambert
  • 3 tbsp. tablespoon argan oil (extra virgin olive oil is a suitable substitute) 
  • 2 tbsp. balsamic vinegar
  • Salt and freshly ground pepper to taste

Directions:

Fourme d'Ambert

Ingredients:

  • 250 g puff pastry
  • 1 white leek
  • 15 g half-salted butter
  • 80 g of Fourme d'Ambert
  • 1 pear (Williams)
  • ½ lemon
  • 1 egg
  • 1 tbsp. tablespoon of milk
  • Salt and freshly ground pepper to taste

Directions: