Fourme d'Ambert A Bold French Blue Cheese

Well my friends it has been a while since I posted anything so I am going to try and make it up to you by reviewing Fourme d'Ambert another great French blue cheese. If you are tired of Roquefort try this one !

 

Fourme d'Ambert is an exceptional French blue cheese that is made in the area around the town of Ambert in the Auvergne region of France.  Fourme Ambert has been given its much deserved  Appelation d'Origine Controlee (AOC) certification. This certification ensures that the production of the cheese  meets the standards set forth by the commission.  

Details: Fourme d'Ambert  is produced using pasteurized  cow's milk. When the curds have formed, and the whey has been drained, they are pressed to remove any left over water. After this process the dried curds are placed into wooden molds that will form the eight inch high cylinders. The new cheeses are then pierced to allow for the growth of bacteria that create the wonderful bluing. The aging process can last from 2 to 4 months and will produce a brownish or grayish rind. Some purists say the natural rind is edible however my personal opinion is it is inedible. Some of the Fourme d'Ambert that is wrapped in foil will have a smooth or very thin rind which can be more palatable.  So it is basically each individual's choice.

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Flavor and Appearance: Fourme d'Ambert  will have a white inner paste which shows liberal veins of bluing. The paste is compact, smooth and notably not crumbly. The cheese will present a semi sharp flavor that is not salty and will  have a woody and big fruity aroma. Try to find an longer aged cheese if you prefer the sharper blue cheese flavor and a younger version if you prefer a bit milder flavor, either way you will not be disappointed. Fourme d'Ambert would be a comparable substitute for British Stilton since they are both made from almost the same recipe however Stilton is more crumbly.

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Shopping for Fourme d'Ambert:  When looking to purchase this wonderful French blue cheese  check carefully for the following telltale signs of a cheese gone bad: a dried out appearance, a cracked rind, bitter taste or a gray interior paste.  Industrial dairies in France are now producing some of the Fourme d'Ambert that is being imported to the United States. While these are not truly bad cheeses they are notably inferior when it comes to depth of flavor and aroma. You can tell these cheeses by their low levels of bluing and a tinge of yellow in the paste. So when you are out looking for an authentic Fourme d'Ambert try to find the La Memee or Roussel brands. Your best bet to find it is in a good local cheese shop, Wegmans, or Whole Foods. Ask your cheesemonger for a small sample to taste to see if it is what you are looking for.

Serving: Fourme d'Ambert  enhances any salad or  goes well with mixed sweet fruit and especially  with fresh apples. It also works nicely as a nice after dinner treat. To add an interesting twist to your favorite pasta dish try using this blue cheese instead of Romano or Parmesan.

Wine Paring: Fourme d'Ambert goes well with bold Rhone, Burgundy and Bordeaux  wines.  Note that this cheese is good enough to elevate a weaker red wine.