Fourme d'Ambert

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Fourme d'Ambert is a semi-hard, blue-veined cheese produced in the Auvergne region of France. This cheese is one of the oldest in France, dating back to Roman times. It is distinctive for its creamy, dense texture and savory, tangy flavor profile. The cheese is made from raw cow's milk and inoculated with Penicillium roqueforti spores, which contribute to its characteristic blue veins.

The production process of Fourme d'Ambert is meticulous, ensuring its unique qualities. The cheese is aged for at least 28 days, during which it develops its creamy paste and dense texture. Traditionally, Fourme d'Ambert was protected under the same AOC designation as Fourme de Montbrison until 2002, when each cheese received individual recognition.

Aesthetically, Fourme d'Ambert is known for its narrow, cylindrical shape. It pairs well with various wines, including Sauternes, Pinot Noir, and Syrah, making it a favorite among cheese lovers. The cheese is also recognized for its historical significance, with depictions found in local architecture, emphasizing its deep-rooted cultural importance.

Important Facts

Country of Origin France
Specific Origin Auvergne region
Certification PDO (1996), AOC (1972)
Milk Type Cow's milk
Rind Light gray-blue
Texture Soft and creamy
Flavor Mild blue cheese
Aroma Underwood
Colors Ivory
Forms Upright and cylindrical, 4–6 lbs
Age Minimum 28 days from the date of renneting
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