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You know something is good if it stands the test of time. Brooks Brothers started selling tailored clothing back in 1818, and people have been “catching assisted feels” from Jim Beam since 1775!

Those items only have a couple of hundred years under their belts. What about things that have been enjoyed since Ancient Roman Times? That is how old Wasik’s Cheeseshop’s August cheese of the month, Fourme d’Ambert, is. Well, not the actual cheese. It might be a little moldy, but not THAT moldy!

The great Roman dictator, Julius Caesar, probably enjoyed the recipe for this super mild blue cheese during one of those famous rauckus Roman feasts. But, Caesar doesn’t get to lay claim to all of life’s privileges. Today, this cheese is readily available for you and me. 😉


Fourme d’Ambert

CHEESE – Semi-Soft

DAIRY – (sometimes) Raw Cow’s Milk

ORIGIN – Auvergne, France

COST – $24.95 per pound


Brian Wasik knows a freaking lot about cheese. The entire Wasik family are a group of self-professed (and industry-tested) cheese nerds. Isn’t that EXACTLY what you want from your local cheeseshop? Not only do they know the ins and outs of every piece of swiss cheese and beyond, but they have fun in the process! Whenever I pop into the store, I’m always greeted with warm smiles, enjoy a few laughs, and leave feeling that the sense of community is not dead. In short, the place is awesome.

Brian Wasik about to disect the Forme d'Ambert

But let’s get back to the Brain Wasik told us it’s that milder mold that makes this the perfect entry-level cheese for those who are new to blue!
I, of course, loved it! The firm texture of the cheese made it nice and easy to slice and enjoy. I’m not a fan of the blue cheese that crumbles everywhere.
Brian recommended I try it with a pinot, which I gleefully did!
If you’re looking for a blue that won’t blow out your tastebuds, or think it’s cool to try a cheese that people have been eating for Millenium, head over to Wasik’s in Wellesley and give this baby a try!. This beauty originated in the Auvergne Mountains in France. Carefully crafted using a less pungent strain of penicillun and poured into a cylindrical shape, this cheese ages around three months. 

Brain Wasik told us it’s that milder mold that makes this the perfect entry-level cheese for those who are new to blue!


I, of course, loved it! The firm texture of the cheese made it nice and easy to slice and enjoy. I’m not a fan of the blue cheese that crumbles everywhere.
Brian recommended I try it with a pinot, which I gleefully did!


If you’re looking for a blue that won’t blow out your tastebuds, or think it’s cool to try a cheese that people have been eating for Millenium, head over to Wasik’s in Wellesley and give this baby a try!


Don’t forget to visit Wasik’s in Wellesley. For a fun and unique gift, consider sending a cheese & goodies basket!

www.wasiks.com

ADDRESS: 61 CENTRAL ST, WELLESLEY, MA 02482
PHONE:(781) 237-0916

“When my get-up-and-go has got up and gone, 
I hanker for a hunk o’ cheese! 
When I’m dancin’ a hoedown and my boots kinda slow down,
Or anytime I’m weak in the knees,
I hanker for a hunk of,
A slab or slice or chunk of,
A snack a day’s a winner
And yet won’t spoil my dinner!
I hanker for a hunk o’ cheese!”

 

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