Fourme d’Ambert French Blue Cheese is one of the mildest of the blue cheeses. Its paste is creamy and firm and it has the smell of a damp cellar. It has a natural grey dry rind with reddish spots. The cheese is made with unpasteurised cows milk. This classic French cheese is semi-soft, dense and creamy with a good balance. Fourme d’Ambert, therefore, has a slightly tangy, savoury flavour which perfectly complements the buttery, creamy taste.
The cheese is a traditional, farmhouse blue cheese. Fourme d’Ambert is more supple and dense than most blues. It is easily recognizable by its unusually tall cylindrical shape. The pâté is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. The slightly tangy, savoury flavour infused by the bacteria, consequently complements the distinctive butter and cream taste.
Serving Fourme d’Ambert
Wine connoisseurs can enjoy the cheese with Sauternes or other dessert wines, as well as full-bodied reds such as Cotes du Rhone or Chateauneuf du Pape, Similarly, try the cheese as a snack with bread and fruit or crumble it on salads.
Fourme d’Ambert is a semi-soft French blue cheese. One of France’s oldest cheeses, it dates from as far back as Roman times. It is made from raw cow’s milk from the Auvergne region of France, with a distinct, narrow cylindrical shape. Consequently, the semi-hard cheese is therefore inoculated with Penicillium roqueforti spores and aged for at least 28 days. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the ageing time, it is infused with Vouvray moelleux, a sweet white wine.
History of Fourme d’Ambert
Produced in the Auvergne region, Fourme d’Ambert (or simply Ambert) is one of France’s oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status.
Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.