Fourme D’Ambert AOC is a traditional, farmhouse, unpressed tall cylindrical blue cheese with a natural rind and creamy open texture. Complex, slightly bitter flavour. Rich and formidable, this cheese takes on the aroma of the cellar it is matured in. The cheese is made with rich unpasteurised cows milk, using around 25 litres of milk for each cheese.
Penicillium Glaucum is used to inoculate the curd and introduce the blue moulding which then appears after the cheese has been pierced using stainless steel needles. Maturation takes a minimum of one month but can take up to five months, during which time the cheeses are regularly brushed and turned. The finished cheese is then wrapped in foil to prevent loss of moisture.
The cheese is characterised by its firm, but not dry, gold pate, and grey thin crust. This classic French cheese is semi soft, dense and creamy which is well balanced, with a slightly tangy flavour and the distinct notes of butter and cream.
Fourme d’Ambert AOC is one of France’s oldest cheeses, and is said to date from the Roman period. The cheese was awarded its AOC status in 1972.
Please note all cheeses are hand cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!