Fourme d'Ambert
Steckbrief Fourme d'Ambert. Milch: Kuhmilch, pasteurisiert, vom Salers Rind. Herkunft: Frankreich, Auvergne, großer Teil liegt im vulkanischen. Käse hier kaufen & bestellen beim KäseVersand: Fourme d`Ambert ein Edelpilzkäse aus der bergigen Auvergne in Frankreich. Mild im Aroma, von Konsistenz. Der französische Käse Fourme d'Ambert AOC (Appellation d'origine contrôlée) ist ein milder Blauschimmelkäse aus der Auvergne. Seine Ursprünge reichen.Fourme DAmbert Savourez le plus doux des fromages bleus Video
Fourme d'ambertFourme DAmbert mГchte nicht die Klassiker aus den Spielhallen auch gerne. - Mildester Blauschimmelkäse …
Die Herstellungsbedingungen sind vom Viehfutter bis zur Veredelung des Käses in einem unabhängig kontrollierten Lastenheft festgelegt. This cheese is in rare Fourme. Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Découvrez la zone de fabrication du fromage AOP Fourme d'Ambert. La Fourme d'Ambert est produite en Auvergne, entre m et 1 m d'altitude, où richesse et la biodiversité du terroir lui confère son parfum subtil et délicat. Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy,mild flavor with a slight nutty finish. The paste is both soft and smooth. Fourme d'Ambert is one of France's oldest cheeses. Made from cow's milk, its production dates from the Roman occupation of France 1, years ago, when it was reportedly made by mountain-dwellers in the lush, green, volcanic Auvergne region. There is also an unmistakable 9th-century image of Fourme d'Ambert carved in stone at La Chaume. Fourme Ambert is a mild blue cheese that was traditionally produced in the eastern valleys of the Auvergne Mountains in south central France. "Fourme" is the old French word for cheese as taken from the Latin name "forma", and describes its cylindrical shape. It appears in an unusual format, being much taller than wide.



Try the cheese as a snack with bread and fruit or crumble it on salads. Over , page views per month, Want to be listed on cheese.
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As seen in the New York Times. Pair with : Earthy tommes like Toma Walser , mellow Fontina , or a lightly aged goat cheese like Leonora.
Dry : Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Sweet : The other end of the spectrum offers a cloyingly sweet, syrupy wine. Namensräume Artikel Diskussion.
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