Fourme fermière Valcivières

1. History

The Fourme fermière Valcivières is regarded as the ancestor of Fourme d'Ambert, a traditional Forez cheese that had vanished until its revival by Ferme des Hautes Chaumes and Ferme des Supeyres in Valcivières.

In 2007, Antoine de Boismenu, after a career in Paris, settled at 1100m altitude near Ambert to produce this cheese from Abondance and Salers cow milk.

Cows graze in summer on Hautes-Chaumes at 1400m, a Natura 2000 site, giving a unique flavor from mountain flora.

2. Physical characteristics

This cylindrical cheese measures about 22 cm high by 13 cm diameter, with a firm veined paste when cut and creamy in the mouth.

It has a dry crust and texture varying by season: more or less blue and melting.

Made from raw cow's milk, it evokes the smell of a damp cellar.

3. Taste profile

Flavors are rich and varied, with spicy, acidic, or melting notes depending on pastures and farm production hazards.

The creamy paste balances firmness and creaminess, typical of Massif Central veined cheeses.

Summer milk imparts a distinct flavor from Hautes-Chaumes mountain flora.

4. Production zone and period

Produced in Valcivières, near Ambert in Puy-de-Dôme, Auvergne, over 1100m altitude.

Seasonal production, with grazing from July to September on Hautes-Chaumes du Forez.

Cheese is made on-farm from whole milk of local cows.

5. Certification

Related to Fourme d'Ambert AOP, this farm version comes from one of the few AOP farm producers.

No specific AOP for "Valcivières", but tied to Fourme d'Ambert AOP tradition.

Sold directly at local markets like Ambert.