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Fourme d'Ambert


A truly ancient cheese dating back to at least Roman times, Fourme d’Ambert is one of the mildest blues. Made from cow’s milk in the Auvergne, it’s creamy, mellow, fruity and mushroomy and has a distinctive cylindrical shape. Legend says it was used by Druids in their rituals, we don’t know if this included a glass of port too!

What with? Fourme d’Ambert is great with fruit, nut breads and our walnut crackers and famous Fig Ball. You can also use it in salad dressings or just enjoy it with a very ripe pear and a glass of Côtes du Rhône. Bring it out at the end of a special meal with Taylors Port but don’t expect your guests to leave early.

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