Join Certified Cheese Professional, Kelly Liebrock, for a virtual class on Fourme d’Ambert. This classic French cheese gets its blue veins by being inoculated with the mold, Penicillium roquefortii. The flavor tends to be a bit milder for a blue and the texture is rich and creamy. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. Bring a bit of the Auvergne to your home with this stunning cheese.
This live, interactive session will happen at 11:00 am MT on November 12, 2022. But don’t worry if you can’t attend the session at that time! A recording will be available for you to watch at your convenience shortly after the class.