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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":true,"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":true,"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 9 reviews
89%
(8)
11%
(1)
0%
(0)
0%
(0)
0%
(0)
A
Anthony Llabres
Strong and Mellow

I really am enjoying the Blue Cheese. It's a nice combination of strong and meow at the same time. Well done.

t
timmy winn
Ok

Before when i bought the blue cheese the texture and taste was good now it changed little dry and taste is still good just the texture not what it use to be

A
Annika P
It was good

I like my blue cheese to have a little more flavor and more blue in it but it was good. Just a personal preference. I only ate half since one of my coworkers threw it away because it was moldy... I had brought it with me to work as a snack. Won’t be doing that again!

B
Brian
Almost too good

It doesn’t “taste” like cheese. It tastes like a warm feeling of joy and gratitude.

It’s glory is hard to describe beyond that. I don’t know of anything to compare it to, because it’s more of a feeling than a taste.

The feeling it gives you defies description, and all other blue cheeses I have tried, simply give you a “taste” of that feeling, where this feels like diving straight into the deep end of the pool.

The nonsense above is trying to convey the experience that is this cheese, but fails because as I said, it honestly doesn't have a flavor, but rather a feeling.

It is always sold out. That is the only downside.

T
Timmy Nguyen
Delicious

Sooo good ....i eat it with some tobasco...fiiiyyyyahhhhh

Related Products

Customer Reviews

Based on 9 reviews
89%
(8)
11%
(1)
0%
(0)
0%
(0)
0%
(0)
A
Anthony Llabres
Strong and Mellow

I really am enjoying the Blue Cheese. It's a nice combination of strong and meow at the same time. Well done.

t
timmy winn
Ok

Before when i bought the blue cheese the texture and taste was good now it changed little dry and taste is still good just the texture not what it use to be

A
Annika P
It was good

I like my blue cheese to have a little more flavor and more blue in it but it was good. Just a personal preference. I only ate half since one of my coworkers threw it away because it was moldy... I had brought it with me to work as a snack. Won’t be doing that again!

B
Brian
Almost too good

It doesn’t “taste” like cheese. It tastes like a warm feeling of joy and gratitude.

It’s glory is hard to describe beyond that. I don’t know of anything to compare it to, because it’s more of a feeling than a taste.

The feeling it gives you defies description, and all other blue cheeses I have tried, simply give you a “taste” of that feeling, where this feels like diving straight into the deep end of the pool.

The nonsense above is trying to convey the experience that is this cheese, but fails because as I said, it honestly doesn't have a flavor, but rather a feeling.

It is always sold out. That is the only downside.

T
Timmy Nguyen
Delicious

Sooo good ....i eat it with some tobasco...fiiiyyyyahhhhh