Fourme d’Ambert Cow’s Milk Auvergne, France
Considered one of France’s oldest known cheeses; possibly dating back to Roman times. Made with pasteurised cow’s milk, this tall cylindrical cheese is matured in underground tunnels in the Auvergne. The rind is powdery grey, the interior dense, supple and sticky. Earthy tones with hints of mushroom and a delicate sweetness.
Wine Pairing: Liqueur Verdelho, Muscat or Cane Cut Traminer