A rich and creamy cow milk blue from the Auvergne region of France, Fourme d'Ambert is one of the mildest of the blue cheeses.
Fourme d'Ambert is a creamy cheese with a delicate fruity flavor and mushroom overtones.
It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing.
Although its scent is very earthy, Fourme d'Ambert has a creamy, mild flavor with a slight nutty finish. The paste is both soft and smooth.
Fourme d'Ambert is made using 25 liters (6.6 gallons) of pasteurized Auvergne cow's milk for each cheese. The semi-hard cheese is then inoculated with Penicillium, but a less spicy blue mold than that of its cousin, Roquefort, then set to rest in a cave for a minimum of 2 months.
The result of this ageing is it magically transformations into a velvety mouth feel full of sweet cream and an earthy, mushroom roundness that will convert even the staunchest blue cheese hater.
One of France's oldest cheeses, Fourme d'Ambert dates from as far back as Roman times. Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls.
"Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape.