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In line with Food Information Regulations 2013 allergens are now highlighted in Bold within product ingredient information and nutritional information will be soon be added alongside.
Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products.
We continually update the information as provided to us by our suppliers, but as product data can change regularly, you should check for updates and refer to the packaging at all times. As we are not manufacturers we do not give any warranty as to product information received from product manufacturers or suppliers. Product brands may change from time to time depending upon availability, and we will endeavour to update the information to reflect those changes, but please confirm when ordering.
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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.
