Fourme d'Ambert

This cheese takes its name from the mold traditionally used to shape cheeses around the village of Ambert.
The processing of this cheese has been documented over a long period of time and legend has it that Gallic druids used it in their rituals!  As early as the 9th century, Fourme was used as currency by farmers and its principal market rapidly became the little town of Ambert, whose current town hall is a circle, just like the cheese. The cows that produce the milk for this cheese graze at altitudes of 2,000 to 5,000 feet. During production, penicillium Glaucum or Roqueforti is added to the curds. Once the cheese is firm enough, it is salted and then thick needles are used to pierce the cheese so air can feed the micro-organism that creates the bluing.
The rind is rough gray to reddish. The paste is pale yellow with erratic patches of really blue mold. The texture is rich and buttery with a subtle flavor of roasted hazelnut and heather. This cheese is more supple and dense than most blues with perfume of fruit and wood and a savory nutty flavor
Very mild, it is often referred as the "connoisseur's blue cheese" because its flavor works well with all other cheeses. After a prolonged period of ripening the cheese develops a highly complex piquant flavor.
"Fourme d'Ambert is simply one of the world's best cheeses" ~  Steve Jenkins

Cuisine: Fourme d'Ambert finds its place in all cuisines. It marries just as well with red meat as with poultry or fish. It is delicious in salads, spread on bread for sandwiches and melted in pasta or mashed potatoes.
Recipes: Fig with Fourme d'Ambert ~ Salmon trout roll with green cabbage and Fourme d’Ambert sauce ~ Vegetable and Fourme d’Ambert cheese millefeuilles
Serving: Fourme d'ambert is a great addition to cheese boards and a winner at buffets.
Accompaniment: crisp apple, juicy pear, dried fruits, almonds, walnuts
Wine Pairing: Gaillac, Rosés, Cahors (Malbec), Burgundy, Rhône such as Chateauneuf du Pape or Gigondas, Port or sweet dessert wines (Monbazillac, Loupiac, Sauternes, Banyuls...)

Ambert is in the Puy-de-Dome department, in eastern Auvergne. The quiet, pleasant town is within the attractive surroundings of the Natural Regional Park of Livradois-Forez. Learn more ...