Fourme d’Ambert

Fourme d’Ambert is a cow’s milk blue cheese from Auvergne, France. It has a mild flavor that even non-blue cheese lovers can enjoy. It’s creamy, rich, and fudgy with a touch of spice and an earthy aroma.

History of the Cheese

Fourme d’Ambert is one of France’s oldest cheeses, dating back to the Middle Ages when an agro-pastoral system was kept. It’s thought the cheese was already in production during the Arvernes period before the Roman conquest. Along with Roquefort and Blue d’Avergne, it is one of the pillars of French blue cheese. 

At the church of La Chaulme, there are seven carvings depicting regional products of the time, Fourme d’Ambert being one of them. In the 18th century, it was also used as currency when renting jasseries, or mountain structures used for stables, dairy, and dwelling. During this time, the cattle were put out to mountain pastures by the women and children while the men would stay behind in the valleys to tend to the hay. It was granted AOC status in 1972. Today, there are only about 10 farms and six dairies that produce this cheese.

How it’s Made

Fourme d’Ambert is made from the milk of cows that graze on mountain pastures. The milk is mixed with Penicillium roqueforti and then curdled. The curds are poured into tall cylindrical molds to drain without additional pressing, then pierced with long needles to create aeration for the blue mold to develop. The process results in cheese that has a high moisture level with a rich, fudgy texture. 

AOC requirements include: cows must be pastured for a minimum of 150 days per year, the cheese must be made at an altitude between 600 and 1600 meters, formed into 8 ¼ inch tall wheels that weigh 4-6 pounds, and aged for at least 28 days.

To Serve

Bring to room temperature one hour before serving to allow the cheese to soften and the aromas to enhance. Serve with dried or fresh fruit, jam and honey, and baguette, farmhouse loaf, rye bread, or ginger crackers. Pairs well with white wines from the same region, fruity reds like Beaujolais, or dessert wine like Sauternes or Port.