Fourme d'Ambert: Difference between revisions

Latest revision as of 11:52, 25 February 2025

Fourme d'Ambert[edit]

Fourme d'Ambert is a blue cheese from the Auvergne region of France. It is one of the oldest cheeses in France, with a history that dates back to the Roman Empire. The cheese is made from cow's milk and is known for its cylindrical shape and creamy texture.

Production[edit]

Fourme d'Ambert is traditionally made from raw cow's milk, although pasteurized versions are also available. The cheese is inoculated with Penicillium roqueforti, which gives it its characteristic blue veins. The curds are lightly pressed and then aged for at least 28 days, during which time the blue mold develops.

The cheese is produced in the Puy-de-Dôme, Cantal, and Loire departments of France. It is protected by the Appellation d'Origine Contrôlée (AOC) designation, which ensures that it is made according to traditional methods and in its region of origin.

Characteristics[edit]

Fourme d'Ambert has a mild, creamy flavor with a subtle nutty taste. It is less salty than other blue cheeses, such as Roquefort. The cheese has a pale yellow interior with blue-green veins and a natural rind that is grayish in color.

The texture of Fourme d'Ambert is smooth and creamy, making it easy to spread. It is often enjoyed with bread, fruit, or wine.

Culinary Uses[edit]

Fourme d'Ambert can be used in a variety of culinary applications. It is delicious when melted over steak or pasta, and it pairs well with pears, walnuts, and honey. The cheese can also be crumbled over salads or used in sauces.

Related pages[edit]

Fourme d'Ambert

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-'''Fourme d'Ambert''' is a semi-hard French [[blue cheese]] from the regions of [[Auvergne]], [[France]]. One of France's oldest cheeses, it dates back to the Roman times and is named after the town of [[Ambert]] in the region of Auvergne.
+== Fourme d'Ambert ==
-== History ==
+[[File:Fourme_d'Ambert.JPG|thumb|right|A wheel of Fourme d'Ambert cheese]]
-The history of Fourme d'Ambert dates back to the era of the [[Roman Empire]]. It was traditionally made by the farmers in the region of Auvergne, who would each contribute milk to create the cheese. The cheese was originally made in the shape of a cylinder, or "fourme" in French, which is how it got its name.
+'''Fourme d'Ambert''' is a [[blue cheese]] from the [[Auvergne]] region of [[France]]. It is one of the oldest cheeses in France, with a history that dates back to the [[Roman Empire]]. The cheese is made from [[cow's milk]] and is known for its cylindrical shape and creamy texture.
 == Production ==
-Fourme d'Ambert is made from cow's milk, and the production process involves several steps. The milk is first pasteurized and then inoculated with [[Penicillium roqueforti]], a type of mold that gives the cheese its characteristic blue veins. The cheese is then aged for a minimum of 28 days, during which it develops its unique flavor and texture.
+Fourme d'Ambert is traditionally made from raw cow's milk, although pasteurized versions are also available. The cheese is inoculated with [[Penicillium roqueforti]], which gives it its characteristic blue veins. The curds are lightly pressed and then aged for at least 28 days, during which time the blue mold develops.
+The cheese is produced in the [[Puy-de-Dôme]], [[Cantal]], and [[Loire]] departments of France. It is protected by the [[Appellation d'Origine Contrôlée]] (AOC) designation, which ensures that it is made according to traditional methods and in its region of origin.
 == Characteristics ==
-Fourme d'Ambert is a semi-hard cheese with a distinct, creamy texture. It has a cylindrical shape and a natural, edible rind. The cheese is known for its mild and slightly sweet flavor, which is less salty and sharp compared to other blue cheeses. It has a characteristic blue veining, which is a result of the Penicillium roqueforti mold.
-== Uses ==
+Fourme d'Ambert has a mild, creamy flavor with a subtle nutty taste. It is less salty than other blue cheeses, such as [[Roquefort]]. The cheese has a pale yellow interior with blue-green veins and a natural rind that is grayish in color.
-Fourme d'Ambert is often used in cooking, as it melts well and adds a rich, creamy flavor to dishes. It is also commonly served on cheese boards, paired with fruits and nuts, or used in salads and sandwiches.
+The texture of Fourme d'Ambert is smooth and creamy, making it easy to spread. It is often enjoyed with [[bread]], [[fruit]], or [[wine]].
+== Culinary Uses ==
+Fourme d'Ambert can be used in a variety of culinary applications. It is delicious when melted over [[steak]] or [[pasta]], and it pairs well with [[pears]], [[walnuts]], and [[honey]]. The cheese can also be crumbled over [[salads]] or used in [[sauces]].
+== Related pages ==
-== See also ==
-* [[List of French cheeses]]
 * [[Blue cheese]]
-* [[Auvergne (region)]]
+* [[Roquefort]]
+* [[Auvergne]]
+* [[Cheese]]
-[[Category:Cheeses of France]]
+[[Category:French cheeses]]
-[[Category:French products with protected designation of origin]]
 [[Category:Blue cheeses]]
-{{Cheese}}
+[[Category:Cow's-milk cheeses]]
-{{French cheese}}
+<gallery>
-{{food-stub}}
+File:Fourme_d'Ambert.JPG|Fourme d'Ambert
+</gallery>