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Fourme d’Ambert

Fourme d’Ambert was born in an area around Puy-de Dôme mountain, in 5 cantons of Le Cantal and 8 Loire communes. Its history dates back to the time of Gaulish druids who, according to legend, were very fond of it. The cows are milked at 600 to 1,600 metres above sea level, giving the cheese a subtle, delicate flavour. It is aged for a month in cool, damp cellars after holes are poked in it to air the paste and enable the blue to grow. Fourme d’Ambert is considered to be the soft blue cheese. In times gone by it was exclusively a farmhouse cheese. The word “Fourme” comes from the Latin “forma”, which means “shape” and referred to a receptacle used for making this cheese. It is a member of the family of blue cheeses suffused with blue-grey bits. It is recommended to eat Fourme d’Ambert with white wine.

  • lait-vache
    Cheeser
    Cow’s milk
  • AOP
    YEAR OF LABELLING
    1972
  • thermometre
    Raw milk or thermised/pasteurised milk
  • fromages
    Blue-veined cheese
Key figures
  • 832 Milk producers
  • 9 Farmhouse producers
  • 6 Production plants
  • 5 429 Tons marketed in 2020

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www.fourme-ambert.com

Our tasting tips

La découpe du Fourme d’Ambert

Cutting

Pains à déguster avec le Fourme d’Ambert

Breads

For bread accompaniment, it goes best with an artisanal baker’s baguette or country bread, rye bread or lightly toasted gingerbread.

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

Fourme d’Ambert can be paired wonderfully with 100% dry white chardonnay wine (PDO Côtes d’Auvergne) , a full-bodied wine with a fruity and floral feel. From the very first mouthfull you can taste its fine balance. This is a perfect wine-and-food combination because the fullness of the wine and the creaminess of Fourme d’Ambert complement each other. It makes for an amazing marriage of textures. The wine’s fruitiness and floral flavours also chime with the earthiness of Fourme d’Ambert.

You could also go for a well rounded wine such as Coteaux du Layon or Muscat de St Jean de Minervois, both of which make a virtue of releasing all of the cheese’s flavours.

Organoleptic characteristics

Appearance

Fourme d’Ambert should be presented upright in its blue-grey attire similar to a stone. Fourme d’Ambert weighs in at 2kg, is 19cm high and has a diameter of 13cm.

Texture

Texture

A bright ivory-coloured paste with a supple and creamy texture

Nez

Smell

Fourme d’Ambert has a subtle scent of undergrowth.

Gout

Taste

Fourme d’Ambert has scented notes and delicate aromas that, with its full-bodied taste, build up in the mouth.