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
The production of Fourme d'Ambert in the Haut-Forez region dates back to the Middle Ages, where an agro-pastoral system was maintained until the Second World War. However, legends reveal that in the time of the Gauls, the Druids, celebrating their worship in the Monts du Forez, knew this cheese which was already produced at the time of the Arvernes before Caesar’s conquest.
Since the VII century, legends agree on the existence of Fourme d'Ambert and on its consumption. It can also be seen today in the building heritage of the region.
Since obtaining the AOC designation, production of Fourme d'Ambert is increasing.