France’s response to Stilton, Fourme d’Ambert is the ideal blue. Unlike its relative, Blu d’Auvergne, d’Ambert’s production is on a much smaller scale. Thus, a higher quality, and more prestine cheese is formulated. The paste is slightly more knit than Stilton, with a more mellow, yet more present mold. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.
Milledome is Societe Fromagere du Livradois' pasteurized line of AOP cheeses.
- Made from pasteurized cow's milk.
- Photo depicts whole 4.5 lb. form of cheese.