Fourme d'Ambert aux Cassis


The Lorho couple have given this cheese all of their attention. It is thanks to an ingenious system allowing to soak the cheeses by regular spiking that the liqueur soaks through to the centre of the wheel. After that, it is time for a long and delicate ripening, where the Fourme acquires all of its flavours and aromas. The texture is melting and creamy with slightly sweet notes.

  • Pasteurised cow's milk
  • Auvergne, France