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.
Fourme d'Ambert cheese
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