Fourme d'Ambert PDO
Production area
Auvergne - Rhône-Alpes
Fourme d’Ambert is a blue-veined cheese made from cow’s milk. It has been produced in the mountains of the Auvergne-Rhônes-Alpes region for over a thousand years. These tall cylinders are springy to the touch and reveal a subtle earthy scent, reminiscent of a forest floor.
The cheese is smooth and supple, with delicate flavors. In fact, Fourme d’Ambert is known to be the mildest blue cheese of all!
What you need to know
La Fourme d’Ambert is a traditional cheese from the Monts du Forez in Auvergne that dates back to Gallo-Roman times. Today, 10 farms and 6 dairies, which employ over 300 people, produce Fourme d’Ambert. It received AOC accreditation in 1972 and AOP in 2007.
The process begins no more than 48 hours after milking. As with all blue cheeses, the milk is infused with Penicillium Roqueforti, a fungus derived from rye. Rennet is added to the milk, and it takes about an hour of “vat work” (stirring and cutting) to form curd granules. The curds are poured into tall cylindrical molds–21 cm high and up to 12-14 cm in diameter–that are lined with cloth. To maintain open air pockets, which are necessary for the blue mold to develop, they aren’t pressed, but rather left to strain for 24 to 48 hours. They are turned multiple times during the straining period, and then salted with either brine or dry salt. On the fourth day of the process, the cheeses are pierced with long needles to create aeration paths to ensure an even mold distribution. After that, they are moved to cellars and left to mature for at least 28 days.
Characteristics
Look
The soft rind is pale gray and may sometimes have spots of white, yellow, or red mold. The interior is cream-colored with evenly distributed cracks and veins of blue.
Touch
Soft.
Taste
Fourme d’Ambert is smooth and creamy with an earthy scent. It tastes buttery and fruity, with a subtle spicy finish.
Editor's note
« Fourme d’Ambert had multiple uses throughout history. It was used in Druid ceremonies at Pierre-sur-Haute in the Forez mountains, and in the 18th century, it was used as currency. Particularly in the Monts du Forez, for renting ‘jasseries,’ shelters in the mountains where the cheese was produced. Jasseries also served as stables and housing for the farm producers. »
How to use
Pair with
A baguette, rustic country loaf, or rye bread. Walnuts, hazelnuts, pears, apples, fresh or dried figs. For a sweet-salty combination, try it with toasted gingerbread. As for wine, try a Chardonnay from the Côtes d’Auvergne AOC region, an IGP du Puy-de-Dôme Pinot Noir, or a sweet wine such as Coteaux du Layon.
Mix &
Match
