Fourme d’Ambert

Fourme d’Ambert obtained its registered designation of origin (AOC) in 1972. The European Union also granted the cheese a protected designation of origin (AOP) in 1996.
The history of Fourme d’Ambert is documented from the first feudal eras, around the 8th century.
However, it is likely that the cheese was already being made in the Arvernes area before the Roman conquest.
It originated in the Monts du Forez, where summers are hot, winters are long and cold, and milk is produced between 1968 and 5249 ft. of altitude.

Today, Fourme d’Ambert is manufactured at more than 1968 ft. of altitude in the département of Puy-de-Dôme and in five cantons of Cantal and ten municipalities of the Loire.

Thin, downy, stone-gray rind. Aerated, ivory white paste sprinkled with blue-gray spots that form in the holes; sometimes shows blue veins.

Soft, creamy texture that melts in the mouth; slightly salty flavor with distinctive musty blue cheese aroma and taste, but still well-rounded and not overpowering.