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Fourme d'Ambert (French pronunciation: [fuʁm dɑ̃bɛʁ]) is a semi-hard
French blue cheese. One of France's
oldest cheeses, it
dates from as far back as Roman...
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Fourme de
Montbrison (French pronunciation: [fuʁm də mɔ̃bʁizɔ̃]) is a cow's-milk
cheese made in the
regions of Rhône-Alpes and
Auvergne in
southern France...
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Fromage blanc Fromage frais Fromager d'Affinois
Fougerus Foudjou Fourme d’Asco
Fourme de
Cantal Gaperon Gros
Lorrain -
Vosges La
Vache qui Rit
Lavort Mamirollais...
- Vercors-S****enage, Brebiblu, Cambozola,
Cashel Blue,
Danish blue,
Fourme d'Ambert,
Fourme de Montbrison,
Lanark Blue, Roquefort,
Shropshire Blue, and Stilton...
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Dolcelatte Dorset Blue
Vinney Dovedale cheese Dragon's
Breath Blue
Fourme d'Ambert
Fourme de
Montbrison Gamalost Gorgonzola Kariki Tinou Kraftkar Lanark Blue...
- Dore, a
tributary of the Allier.
Ambert is
famous for its
fourme d'Ambert
cheese - "
Fourme d'Ambert", its
paper mills - "Le
moulin Richard de Bas" - (the...
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England Long
title An Act for Laws &
Justice to be
ministred in
Wales in like
fourme as it is in this Realme.
Citation 27 Hen. 8. c. 26
Territorial extent Wales...
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Danish blue,
Swedish Ädelost,
Polish Rokpol made from cow's milk,
Fourme d'Ambert,
Fourme de Montbrison,
Lanark Blue,
Shropshire Blue, and Stilton, and some...
- Jur****ienne:
Mature or mild Comté. Auvergnate: Saint-Nectaire,
Cantal and
Fourme d'Ambert Valdôtaine (French:
fondue à la valdôtaine; Italian:
fonduta alla...
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Seasonings and Flavourings. CRC Press. p. 302. ISBN 978-0-8493-2842-8. "Thys
fourme of cury ys
compyled of þe
mayster cokes of kyng
Richard þe
secund ... by...
