Fourme d'Ambert

Region Milk Type Auvergne, Rhone Alpes Cow Blue mould Fat Grade Affinage 50% AOC 2 months

 

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About Fourme d'Ambert: Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d'Ambert is made in the Monts de Forez of Auvergne. Since 2002, Fourme d'Ambert and Fourme de Montbrison, although almost simlar, have a distinct AOC grade.

Fourme d'Ambert making: "Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape. Fourme d'Ambert is made with cow's milk. 25 liters of milk for one cheese. Penicillium glaucum bacteria is added to the cheese which is going to rest in a cave for a minimum of 2 months.

Tasting Fourme d'Ambert: Fourme d'Ambert is one of the mildest of the blue cheeses. Fourme d'Ambert is a creamy cheese with a delicate fruity flavor and mushroom overtones.

Tasting advice: on a cheeseboard, in salads, in soufflés.

Fourme d'Ambert and wine: Medium-bodied red wine from the Côtes du Rhône, Saumur Champigny as a white wine, Sauternes (French Wine Guide)

More French Cheeses: Bleu d'Auvergne, Roquefort