Produced in the Auvergne region, Fourme d'Ambert is one of France's oldest traditional farmhouse blue cheeses. It is more supple and dense than most blues. Made from pasteurized cow's milk, the cheese is injected with Vouvray moelleux, a sweet white wine, during the aging time. Slightly tangy, savory flavor infused by the bacteria, beautiful complements the distinct notes of butter and cream.