The Fourme d'Ambert is produced in Auvergne, at an altitude of 600 to 1600 m, in the mountains of Puy-de-Dôme and Cantal. The richness and biodiversity of this land give this cheese its subtle and delicate perfume. It is made from the milk of grass-fed cows originating exclusively from this area.
To obtain the blue veining, Fourme d'Ambert is inoculated with a fungus, Penicillium roqueforti, which needs oxygen and space to develop. It is the sweetest of blue cheeses.
Texture: creamy and supple
Flavor: smooth and savory