Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。

Fourme d’Ambert – 100g

Price: Regular HKD 38

Order by weight – 100G/pack (Should you prefer a big piece with your requested weight, Please do let us know this remarks on “Remarks” column”.)

Raw cow milk




Fourme d’Ambert – 100g

Produced in the Auvergne region, Fourme d’Ambert is one of France’s oldest cheeses.

First, the cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Then, Fourme is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese.

The cheese is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savory flavour infused by the bacteria, beautiful complements the distinct notes of butter and cream.

Wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Try the cheese as a snack with bread and fruit or crumble it on salads.


Eggplant tian, sweet potato and Fourme d’Ambert recipe


1 big sweet potatoes

1 big eggplant

300g fourme d’Ambert

Salt and Pepper


First, wash and peel the sweet potato. Slice the sweet potato and lightly steam it. Cut the eggplant into slices. Preheat the oven to 200°C.

Then, butter a gratin dish. Place on the bottom with the chopped shallot . Then arrange the slices of sweet potato and aubergine harmoniously, alternating them with slices of Fourme d’Ambert. Sprinkle with oregano.

Finally bake for around 30 mins. It is ready to serve ! Bon Appétit !

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