Fourme d’Ambert, one of France’s oldest tommes, is given sweet new life with the introduction of Vouvray, a white dessert wine from the same region.
Premier affineur and friend of Matt Caputo, Rodolphe le Meunier is the mastermind behind this truly special fromage. Expect the naturally winey, mushroom, and chocolate flavors of Fourme d’Ambert to be accentuated with a burst of fruit and sweet, but also expect to be blown away.
We have found dark chocolate bars under 70% that are made with Hispaniola beans AND vanilla create an explosion of tertiary flavors when paired with blue cheeses that have been aged in dessert wine. For this reason, in my chocolate and cheese pairing classes, the grand finale is Fruition Oko Caribe 68% with a French Bleu called Fourme aux Moelleux. – Matt Caputo
MILK: unpasteurized cow’s milk
TASTING: mushroom, chocolate, wine, fruit, funk
SERVING: dark chocolate, crumbled on salad, fresh fruit
PAIRING: juicy red wines, bourbon or herbal liquor, wheat beer
MADE IN France