This one is named for the fourme - or the form (as in mold) where the curds are ladled, which gives this blue cheese its distinct cylindrical shape - and the French market town of Ambert, where peasants traditionally sold this cheese. One of the milder French blues, it is nutty and mushroomy, with a creamy mouthfeel and a little zing on the finish. The ivory-colored paste is loosely curded, and thoroughly veined with blue-gray mould. Its creaminess makes it almost spreadable, and it works best as a table cheese, served with hunks of baguette. Made of raw cow's milk. Approximate weight 8oz.