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{"id":4738877292629,"title":"Raw Cows Milk Blue Cheese","handle":"raw-cows-milk-blue-cheese","description":"\u003cp\u003e\u003cstrong\u003e1 Pound\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.\u003cbr\u003e\u003cbr\u003eThe semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.\u003cbr\u003e\u003cbr\u003eAlmost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.\u003cbr\u003e\u003cbr\u003eAlthough most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted. Presently, four farmers produce annually up to 35 tonnes of fourme d'Ambert fermière AOP made with raw milk.\u003c\/p\u003e","published_at":"2020-07-30T23:30:27-04:00","created_at":"2020-07-30T22:50:43-04:00","vendor":"Frankie's Free Range Meats","type":"Perishable","tags":["perishable"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32601613140053,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Raw Cows Milk Blue Cheese","public_title":null,"options":["Default Title"],"price":1600,"weight":454,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0077\/8233\/4549\/products\/CheeseFourmeBlue.jpg?v=1596329920"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0077\/8233\/4549\/products\/CheeseFourmeBlue.jpg?v=1596329920","options":["Title"],"media":[{"alt":null,"id":7376805789781,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2048,"width":2048,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0077\/8233\/4549\/products\/CheeseFourmeBlue.jpg?v=1596329920"},"aspect_ratio":1.0,"height":2048,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0077\/8233\/4549\/products\/CheeseFourmeBlue.jpg?v=1596329920","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003e1 Pound\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.\u003cbr\u003e\u003cbr\u003eThe semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.\u003cbr\u003e\u003cbr\u003eAlmost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.\u003cbr\u003e\u003cbr\u003eAlthough most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted. Presently, four farmers produce annually up to 35 tonnes of fourme d'Ambert fermière AOP made with raw milk.\u003c\/p\u003e"}

Raw Cows Milk Blue Cheese

Product Description

1 Pound

Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.

Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.

Although most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted. Presently, four farmers produce annually up to 35 tonnes of fourme d'Ambert fermière AOP made with raw milk.

$16.00
Maximum quantity available reached.

Customer Reviews

Based on 5 reviews
100%
(5)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
T
T.N.
Delicious
R
R.
I like this cheese even better than Stilton!
M
M.L.
The best Blue Cheese I've ever had
J
J.O.
A
A.
A blue cheese for blue cheese lovers

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Customer Reviews

Based on 5 reviews
100%
(5)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
T
T.N.
Delicious
R
R.
I like this cheese even better than Stilton!
M
M.L.
The best Blue Cheese I've ever had
J
J.O.
A
A.
A blue cheese for blue cheese lovers