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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Fourme d'Ambert ： ウィキペディア英語版 Fourme d'Ambert Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with ''Penicillium roqueforti'' spores and aged for at least 28 days. Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme (Auvergne, France). Although most often produced with pasteurized milk by industry and ''Coopératives'', more recently ''artisanal'' production has begun using raw milk, and ''farm'' or ''fermier'' production has now restarted. Presently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fourme d'Ambert」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.