Product Profile:
| Name |
Fourme D'Ambert |
| Code |
FORM |
| Producer |
Les Fromagers Cantaliens |
| Origin |
Rhone Alps Auvergne, France |
| Milk Stock |
Pasteurised cow's milk |
| Rennet Type |
Animal |
| Average Fat Content |
33% |
| Format |
Wheel |
| Size |
2kg approx. (random weight) |
| Minimum Order |
Half wheel (1kg approx.) |
| Qty Per Box |
2 wheels |
Description:
This cheese is made in the town of Ambert and the first part of the name comes from the Latin word fourme, which means shape. The blue mould is introduced first into the cheese and then, air is injected into the pate, which allows the mould to develop. The cheese is mild with a firm but creamy texture and a subtle aromatic flavour that resists being too salty. It has a savoury, nutty aftertaste. The rind is dry and wrinkled with patches of mould. The blue moulds are more erratic in location than the usual streaks of blue produced in the pâté.
|
NUTRITIONAL INFORMATION
|
| servings per pack: 96 approx. serving size: 25g |
| |
per serve |
per 100g |
| Energy |
399kj |
1595kj |
| Protein |
5.2g |
20.9g |
| Fat, Total |
8.4g |
33.5g |
| - Saturated |
- |
- |
| Carbohydrates |
20mg |
100mg |
| - Sugars |
- |
- |
| Calcium |
135mg |
540mg |
| Sodium |
195mg |
780mg |
| Ingredients: Cow Milk, Salt, Rennet, Starter Cultures |
Information for this profile sourced from AOAP Staff and Les Fromagers Cantaliens