Fourme d'Ambert blue cheese
E799861
Fourme d'Ambert blue cheese is a traditional French cow's milk blue cheese from the Auvergne region, noted for its mild, creamy flavor and cylindrical shape.
Observed surface forms (1)
| Surface form | Occurrences |
|---|---|
| Fourme d'Ambert | 0 |
Statements (45)
| Predicate | Object |
|---|---|
| instanceOf | blue cheese ⓘ |
| agingEnvironment | ripened in cool, humid cellars ⓘ |
| agingTime |
at least 28 days
ⓘ
typically 2 to 3 months ⓘ |
| AOCRecognitionYear | 1972 ⓘ |
| aroma | mild ⓘ |
| classification | PDO French blue cheese ⓘ |
| coagulationType | rennet coagulation ⓘ |
| consumptionTemperature | served at room temperature ⓘ |
| countryOfOrigin | France ⓘ |
| crustAppearance | mottled with molds ⓘ |
| crustColor | greyish ⓘ |
| curdType | pressed uncooked curd ⓘ |
| fatContent | about 50% fat in dry matter ⓘ |
| flavor |
earthy
ⓘ
mild ⓘ slightly tangy ⓘ |
| interiorColor | pale cream ⓘ |
| milkSource | cow ⓘ |
| milkTreatment | pasteurized or raw ⓘ |
| pairing |
pairs with dessert wines
ⓘ
pairs with light red wines ⓘ pairs with sweet white wines ⓘ |
| PDORecognitionYear | 2002 ⓘ |
| PDOStatus | Appellation d'Origine Contrôlée NERFINISHED ⓘ |
| productionMethod | blue-veined by Penicillium roqueforti ⓘ |
| protectedStatus | PDO ⓘ |
| regionOfOrigin |
Auvergne
NERFINISHED
ⓘ
Cantal NERFINISHED ⓘ Loire NERFINISHED ⓘ Puy-de-Dôme NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
served with bread
ⓘ
used in salads ⓘ used in sauces ⓘ |
| shape | cylindrical ⓘ |
| texture |
creamy
ⓘ
semi-soft ⓘ |
| traditionalStatus | traditional Auvergne cheese ⓘ |
| typicalDiameter | about 13 centimeters ⓘ |
| typicalHeight | about 19 centimeters ⓘ |
| typicalMilkType | whole milk GENERATED ⓘ |
| typicalSaltiness | moderately salty ⓘ |
| typicalWeight | about 2 kilograms ⓘ |
| veiningColor | blue-green ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.