4 ambert Recipes

parsnips , thinly shaved lengthwise on a mandoline or with a vegetable peeler, extra-virgin olive oil, salt, freshly ground pepper, thick) sourdough bread or eight 3/4-inch-thick slices of baguette, cut on the diagonal, creme fraiche, bosc pear, halved, cored and thinly sliced lengthwise, fourme d ambert, rind removed and cheese thinly sliced

pumpkin , section of, cheese , fourme d ambert, isigny butter , with coarse rock salt, creme fraiche , generous, fine salt, fresh ground pepper

fourme d ambert cheese, scotch whisky, fresh ground black pepper , to taste