Fourme d’Ambert (Auvergne)

This cheese is capsule-shaped and often referred to as the ‘connoisseur’s blue cheese’ as the flavours work well with other cheeses and it isn’t an aggressive-tasting blue.

The crust is a thin dry rind patched grey/white, and if it does get a little wet the flavours will become sharper. The overall texture is rich and buttery with a mellow, nutty subtle flavour. A great addition to a cheeseboard and a lovely accompaniment for fine dry red wines.