So tasty cheese

Many French Journalists were invited in Marseille in November at the Press Club of Marseille Provence for tasting the Fourme d’Ambert, a special blue cheese often used in original and creative recipes.

Will you take a little piece of a very special blue cheese coming from the center of France?

This day, we could meet representatives of the organization dedicated to the Fourme d’Ambert and two young chiefs of the region PACA, Aurélie Hatchiguian and Delphine Jullien; one has a hotel restaurant based in Isle/Sorgue, nearby Marseille (www.domaine-de-la-petite-isle.com); the other, a kitchen class in the center of Marseille (www.latelierdelacuisine.com). This meeting was organized to make us discover a fine product from Auvergne, aging in old cellars of a land which was before the arrival of the devastating phylloxera a Mecca for its famous wines. Aurelien Vorges, from l’Union Interprofessionelle de la Fourme d’Ambert, was accompanied by William Lamy, chief marketing of Fromages Occitans, Benjamin Piccoli, representative of l’Association des Fromages d’Auvergne and Marc Chaumeix, board director of the agency Qui plus est, manager of their journey by the lands of Provence.

From Montpellier to Nice via Marseille, our happy mates wanted to bring the Auvergne to our plates in order to celebrate their new advertising campaign focusing on the values of this subtle veined cheese: friendliness, gentleness and diversity. We could savor the exquisite sweetness of macaroon stuffed with Fourme d’Ambert and the terrine concocted this delicious cheese. Pineapple and quince paste accompany this wonderful cheese, on toast or on a skewer … Hundreds of recipes are available on various culinary sites: it shows the variety of appetizers, antipasti, hot dishes that can inspire one of the leader of french cheeses.

Yet this little cheese is delicious with a glass of Coteaux du Layon, supreme nectar among french white wines…. DVDM

Note that a cookbook is available. More information http://www.fourme-ambert.com/