DescriptionA rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France. More supple and dense in texture than most blues. Fudgy and Gorgonzola-like in texture. Mild but never bland. Great in salads, or served simply with walnuts and sweet wine. (An excellent value.)Cheese 101Learn the essentials — from buying to serving
Raw Milk, Bacterial Culture, Salt, Rennet, Penicillium Glaucum.
La Fourme d'Ambert ADP
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