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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":2200,"price_min":2200,"price_max":2200,"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":2200,"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.

$22.00
Maximum quantity available reached.

Customer Reviews

Based on 14 reviews
93%
(13)
7%
(1)
0%
(0)
0%
(0)
0%
(0)
L
Louri
Raw blue cheese

I have tried all of the raw cheeses and they are all creamy and delicious. Best raw cheese I have had. Highly recommended

N
Nancy Diamond
The yummiest!

Frankie ALWAYS has the best products. Very reasonably priced and quick delivery! I’ve never been disappointed with Frankie!

A
A.A.
My favorite blue

Honestly, I've bought the award-winning blue cheeses at a certain Bezos-owned grocery store and like this one more. Seriously no idea how Frankie boy found it. Another 5/5.

A
Anna Jonsdottir

Raw Cows Milk Blue Cheese

m
matt
Great flavor!

High quality and darn good taste!

Related Products

Customer Reviews

Based on 14 reviews
93%
(13)
7%
(1)
0%
(0)
0%
(0)
0%
(0)
L
Louri
Raw blue cheese

I have tried all of the raw cheeses and they are all creamy and delicious. Best raw cheese I have had. Highly recommended

N
Nancy Diamond
The yummiest!

Frankie ALWAYS has the best products. Very reasonably priced and quick delivery! I’ve never been disappointed with Frankie!

A
A.A.
My favorite blue

Honestly, I've bought the award-winning blue cheeses at a certain Bezos-owned grocery store and like this one more. Seriously no idea how Frankie boy found it. Another 5/5.

A
Anna Jonsdottir

Raw Cows Milk Blue Cheese

m
matt
Great flavor!

High quality and darn good taste!