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Fourme d'Ambert

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description Fourme d'Ambert Overview

Fourme d'Ambert is a historic French blue cheese produced from cow's milk in the Auvergne-Rhône-Alpes region. It is recognized as one of France's oldest cheeses, with its name deriving from the Latin word for form, referring to its distinct tall, cylindrical shape. The cheese holds a protected Appellation d'Origine Contrôlée (AOC) status, which was originally granted in 1972 to regulate its traditional production methods. It is known for its creamy texture and milder flavor compared to stronger blue cheeses.

help Fourme d'Ambert FAQ

What kind of milk is used to make Fourme d'Ambert?

Fourme d'Ambert is made from cow's milk. It is a blue cheese associated with the Auvergne region of France, now part of Auvergne-Rhône-Alpes.

Why is Fourme d'Ambert shaped like a cylinder?

Its name is linked to the Latin word forma, meaning form or mold, and refers to its tall cylindrical shape. That shape is one of the cheese's most recognizable features.

What does Fourme d'Ambert taste like?

Fourme d'Ambert is generally known as a relatively mild, creamy blue cheese with a savory flavor. Its blue veining adds characteristic blue-cheese notes without necessarily making it as forceful as stronger varieties.

How is Fourme d'Ambert different from a soft French cheese?

Fourme d'Ambert is a blue cheese with internal blue veining and a firm, cylindrical body, rather than a surface-ripened soft cheese. It is traditionally produced from cow's milk in central France.

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