Fourme D'Ambert is buttery and mild with pockets of blue. Made from farm fresh cow's milk butter with a touch of mold, this French blue cheese is spreadable, with a squidgy texture, adding character to one of the classic cow's milk blues. Quick Facts Country of Origin: France Milk Type/Treatment: Pasteurized Cow Rennet Type: Animal The Flavor Experience One of the oldest and most respected French blues, Fourme D'Ambert is like a milder more buttery Stilton. The texture is softer and pliant with delightful undercurrents of earth and grass. The Story The Fourme part of Fourme D'Ambert refers to the form or mold the curds are placed in to become cylinders of cheese. The cheese is often compared to Stilton but it is smaller in size and much softer and milder than any Stilton. The textural difference are due to the fact that Fourme is pressed. Usage Tips Fourme D'Ambert will be at home with fresh fruit—slices of apple or pear with just a touch of lavender honey. Pair with a chocolatey Doppelbock or something malty and sweet.