Fournols

1. History

The Fournols cheese is named after the village of Fournols in Auvergne, where the Société Fromagère du Livradois was founded in 1949 by Léon Thuaire, grandfather of the current owners.

Today managed by brothers Didier and Philippe Thuaire, this family business upholds traditional methods in the heart of the Livradois-Forez Regional Natural Park.

It has expanded to produce several Auvergne AOP cheeses like Fourme d'Ambert and Bleu d'Auvergne, while innovating with renewable energy.

2. Physical characteristics

Fournols is a 3.5 kg disk-shaped cheese, 28 cm in diameter and 4 to 4.5 cm thick.

It features a soft paste that is creamy and melting, topped with a washed orange rind.

Made from pasteurized cow's milk with 26% fat content.

3. Taste profile

Its aroma is fragrant with fruity notes that are mild, bold, and generous without being overly strong.

In the mouth, it is melting and creamy, perfect for cheese boards or melted in cooking.

It pairs well with light red wines like Val de Loire or Bourgogne.

4. Production zone and period

Produced in Puy-de-Dôme, central Auvergne, between 700 and 1200 m altitude in the Livradois-Forez Regional Natural Park.

The dairy is located in Fournols near Ambert, where cows graze on lush pastures.

Production is daily, rooted in a volcanic terroir with distinct seasons.

5. Certification

Fournols holds no AOP, AOC, or IGP label, unlike other dairy cheeses such as Fourme d'Ambert (AOP 1972).

It benefits from Auvergne's renowned expertise and high-quality local milk.

Its production follows rigorous traditional processes.