Fourme d'Ambert

Fourme d'Ambert

A wheel of Fourme d'Ambert cheese

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 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 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

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

• Blue cheese
• Roquefort
• Auvergne
• Cheese

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  Fourme d'Ambert