Fourme d'Ambert

1. History

Fourme d'Ambert is one of France's oldest cheeses, with traces dating back to the 8th or 9th century, as shown by the stone tithes on the Chaulme church depicting its characteristic shape.Legends even mention its use by Gaulish druids before Caesar's conquest. In the Middle Ages, it served as currency for renting summer farms in the Monts du Forez and was part of feudal tithes.

2. Physical characteristics

This blue-veined cheese is cylindrical, weighing about 2 to 2.5 kg, with a diameter of 19 to 21 cm and height of 9 to 10 cm.Its rind is thin, gray-blue, slightly sticky to the touch. The paste is creamy, supple, ivory-colored, veined with blue from Penicillium roqueforti.

3. Taste profile

Fourme d'Ambert is the mildest blue cheese, offering fruity, floral, and slightly woody aromas with remarkable creaminess.Its blue flavor is subtle, without excessive bitterness. Aged at least 28 days, it develops more intense notes after 50 days.

4. Production zone and period

It is produced in Puy-de-Dôme, Cantal, and Loire departments, mainly in the Livradois-Forez massif and Monts du Forez, between 600 and 1600 m altitude.The milk comes from cows grazing these pastures. The ideal tasting period runs from April to December.

5. Certification

Labelled AOC since 1972, it received AOP status in 2006, protecting its traditional production with raw cow's milk in a specific area.This label ensures ancestral know-how. Initially grouped with Fourme de Montbrison, it now has European recognition.