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Fourme
d'Ambert is a blue cheese from the Auvergne region of central
France made with pasteurized cow's milk. The word "fourme" comes from
the word "froma" in Latin which means "form".
The inhabitants of the
Auvergne region had made this cheese before the arrival of Julius Caesar. Written
proof of this cheese comes from the 8th century. Previously, Fourme d'Ambert
cheese was named "Jasseries". This cheese is cylindrical with a
diameter of 13 centimeters and height 20 centimeters. The cheese texture is
denser and more flexible than other blue cheeses.
The inside of the cheese is
gray and has a thick blue color while the outside or skin is slightly reddish
and tastes tasty. The weight of the Fourme d'Ambert cheese is 2 pounds.
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