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Fourme d'Ambert Cheese
Fourme d'Ambert is a most tangy representative of the French variety of blue mould cheeses. This cheese name is derived from the Latin "forma" - form.
For a long time this mould cheese shared the protected origin name AOC with its brother -Fourme de Montbrison. As there are small differences between them, they separated in 2002, each now with its own AOC seal.
Fourme d'Ambert has quite strong mould veins and a yellowish-gray rind. Its flavour is mild, with light nut and mushroom overtones.
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like its cousin Fourme de Montbrison, it is a blue cheese. The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine". This cheese still smells the cave odour and has a lasting taste of wine and fruits extremely pleasant. The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
For a long time this mould cheese shared the protected origin name AOC with its brother -Fourme de Montbrison. As there are small differences between them, they separated in 2002, each now with its own AOC seal.
Fourme d'Ambert has quite strong mould veins and a yellowish-gray rind. Its flavour is mild, with light nut and mushroom overtones.
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like its cousin Fourme de Montbrison, it is a blue cheese. The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine". This cheese still smells the cave odour and has a lasting taste of wine and fruits extremely pleasant. The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
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