French cuisine is famous all over the world for its exquisite flavor combinations, non-standard solutions and rich history. The French consider cooking as a separate art form, and that is why their national cuisine is considered one of the best in the world, and the classic French dishes do not leave indifferent even the most sophisticated gourmets. However, a separate chapter in the history of French cuisine can be devoted to cheeses: Brie, Camembert, Roquefort, Reblochon - the list is endless. And today we decided to pay attention to a special and little-known type of French cheese - blue cheese Fourme d'Ambert.
Fourme d'Ambert is a blue semi-hard cheese made from cow's milk that appeared in the French region of Auvergne in the 8th century, but some fans of this delicacy argue that it appeared during the Roman Empire.
A distinctive feature of this cheese is its cylindrical shape, thanks to which it is easily recognizable on the counter. The very name of this French delicacy comes from the word "forme" (form).
Fourme d'Ambert is made with special mold spores and sweet white wine, which is added to cheese every week for 28 days. This cooking technology gives the product spicy notes.
Fourme d'Ambert goes well with fruits, jam, crackers. This cheese will be an excellent addition to salads, hot dishes and even desserts, and sommeliers recommend serving it as an appetizer for “still” dry white and rosé wines. When served, the delicacy should be at room temperature.
Despite the fact that Fourme d'Ambert may well act as an independent dish, the enterprising French have come up with several exquisite recipes with his participation. One of them is the baked Fourme d'Ambert pears with shrimps - the perfect combination of the delicate and piquant taste of blue cheese with sweet pears and shrimp meat. Here's how to properly prepare and serve this French dish.
- Fourme d'Ambert cheese
- Conference pears or lukas 4 pcs.
- King prawns 12 pcs.
- Egg 1 pc.
- Lemon 1 pc.
- Walnuts 2-3 pcs.
- Provencal herbs
Boil and peel the shrimps, remove the intestines. Then marinate them in lemon juice and a mixture of Provencal herbs. Leave on for 20-30 minutes. Wash the pears, cut each into two parts. Then with a spoon, cut the core out of the fruit. Finely chop the shrimp, put the meat in pears. Mix the cheese with the yolk and put on top of the shrimp.
Put the finished pear halves on a baking sheet and bake in a preheated oven for 30-35 minutes at a temperature of 200 degrees.
Serve hot, put peeled walnuts on a plate, and if desired, pears can be sprinkled with fresh herbs on top.
Photo: Getty Images
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