Fourme d’Ambert AOC is easily recognizable by its tall cylindrical shape. This cows milk blue cheese is produced in the eastern valley of the Auvergne Mountains in southern central France and matured in underground tunnels. During maturation it develops a thin powdery grey blue natural rind and a dense and creamy texture with erratic blue marbling throughout. The flavour is mild, earthy and well balanced.
A little history
Fourme d’Ambert is one of the oldest cheeses in France and is often featured in the original stained glass windows of the local churches in Auvergne. It is claimed by local legend that Fourme d’Ambert was the forbearer of the Stilton recipe introduced to the British Midlands at the time of the Norman invasion.
