Ingredient Spotlight: Fourme d’Ambert Blue Cheese

The connection between a cheese and its legacy is undeniable. Yet, when you think of eating Fourme d’Ambert, history might not be the first thing to come to mind. But consider this: Biting into the creamy richness of this particular blue cheese means you’re taking in nearly 1,000 years of tradition and land.

Born in Auvergne, a largely rural region of central France, “Ambert” is one of the oldest cheeses around. It’s a buttery blue cheese made from cow’s milk, slightly less tangy than its somewhat more popular cousin, Roquefort. Creamy in texture with earthy undertones, this cheese pairs exceptionally with a bit of sweetness from a pear, which is exactly what we’re doing with it.

Executive chef Soa Davies is pairing Ambert with roasted and pickled Asian pears in a Fall salad of butternut squash and walnuts. “I love the creaminess and the saltiness of the Fourme d’Ambert with the sweetness of the pears,” says Davies. “This cheese is one of my favorites.”

Look for Fourme d’Ambert in:

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Pear, Walnut & Butternut Squash Salad (w/Blue Cheese Crumbles, Caramelized Pears, White Balsamic Vinaigrette)