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Fourme d’Ambert is a French cheese made from cow’s milk from the Auvergne-Rhône-Alpes region, originally created in the surroundings of Ambert, and which has benefited from a controlled designation of origin since 1972.

Fourme d’Ambert releases a fine and fragrant flavor, a dairy taste accentuated by a combination of flavors resulting from the activity of specific Penicillium Roqueforti strains, a typical fruity taste. A touch of salt and a slight bitterness are accepted.


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