Fourme d’Ambert is one of France‘s oldest cheeses, and dates from as far back as Roman times. It is made from raw cow’s milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

A succulent and classic blue from the Auvergne, the cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate, slightly salty, blue flavour, and is soft and smooth.

A firm favourite on the finest dining tables on the Island.