Fourme d'Ambert


Instagram buttonDiscord buttonFacebook buttonTwitter button

Fourme d'Ambert

The legend tells that Gallic druides was strong fans of this cheese. High Thatches, in the mounts of Drill, were a long time its cradle of origin but today its soil of production extended. Fourme d'Ambert is manufactured in this zone of mountains at the hot summers and the long and cold winters where pushes an abundant and varied grass. Of characteristic cylindrical form, its spotted paste gives to this cheese all its authenticity. One needs approximately 20 liters of milk to manufacture a fourme.

Fourme d'Ambert puts up as well as possible with cauliflower, potatoes and various salad. In good place on a cheese plate, Fourme d'Ambert will be able to allure your guest. For that, associate a fruity red wine like the Beaujolais wine or a marrowy white or a wine of Auvergne like Coasts of Auvergne or Chanturgue.

credits photo : © raphotography - Fotolia.com

Vous êtes producteur, vous pouvez facilement et gratuitement ajouter vos coordonnées ici et ainsi faire connaitre votre production à tous nos visiteurs.




About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact