Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like it's cousin, Fourme de Montbrison, it is a mild and creamy blue cheese. The maturing process takes place in aerated, humid cellars and lasts 2 to 3 months.
The cheese has an aroma reminiscent of the caves where it was aged, a dense and creamy texture and a fruity flavor with hints of nuts on the finish. Despite the thorough blue veining, this is one of the milder blue cheeses that we sell.
Photo by Suzie Yates