Fourme d’Ambert PDO

A great lady

One of the oldest cheese of France, and certainly one of the preferred blues for those with a delicate palate. In the 9th century, Fourme d’Ambert was nicknamed "the great Lady with a tender heart” in reference to its delicate taste, subtle and mild, and supple texture.

Fourme used to be sold exclusively at the Bourgade d’Ambert market, which gave it the name we know today. It obtained its AOC status in 1972.

Fourme d’Ambert PDO

A great lady

One of the oldest cheese of France, and certainly one of the preferred blues for those with a delicate palate. In the 9th century, Fourme d’Ambert was nicknamed "the great Lady with a tender heart” in reference to its delicate taste, subtle and mild, and supple texture.

Fourme used to be sold exclusively at the Bourgade d’Ambert market, which gave it the name we know today. It obtained its AOC status in 1972.

Fourme d’Ambert
Auvergne Region

THE Auvergne REGION

Cows Milk

COWS MILK CHEESE

UNPASTEURISED

PASTEURISED

PDO

PDO

Auvergne Region Fourme d’Ambert Auvergne Region + Auvergne Region

Appearance

Thin rind with grey hues. Unctuous texture speckled with blue.

Texture

Melt in the mouth and creamy. 

Taste

A really mild blue.

A greatly cared for cheese

This cheese from Auvergne is made from 18 liters of milk, and needs a lot of care to achieve its characteristic smooth texture and mild taste. The curdled milk is carefully diced and stirred following specific methods which allow for natural openings to form within the cheese. Fourme d’Ambert is molded then drained in a warm room, and finally salted.

As a last step, the cheese is pricked to aerate the inside, and allow for the blue veins to develop.

Mild and smooth

Its delicate aroma makes Fourme d’Ambert the perfect addition to many dished such as tarts, creamy sauces or baked dishes. Equally great on a slice of crusty bread, we recommend pairing it with a local wine such as Côtes d’Auvergne or a Côtes du Rhone.

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RECIPES

Butternut squash & Fourme d’Ambert risotto +
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