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Fourme D'Ambert
Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d'Ambert is made in the Monts de Forez of Auvergne. Since 2002, Fourme d'Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOC grade.
Ingredients
Pasteurised Cows Milk, Salt, Lactic Ferments, Animal Rennet, Penicllium Roqueforti, Geotrichum Candidum.
Pack Size
Approx. 2kg
Nutritional Information
Typical Values | Typical Values per 100g |
Energy | 1402kJ/336kcal |
Fat | 27.6g |
of which saturates | 18.2g |
Carbohydrate | 0.5g |
of which sugars | 0.5g |
Fibre | - |
Protein | 18.9g |
Salt | 2.8g |
Storage Information
Keep between 1°C and 5°C.