Is this France’s oldest blue cheese?
Fourme d’Ambert is one of France’s oldest blue cheeses and has been an AOC cheese since 1972. Effectively, the AOC stipulates that the cheese can only be made from cow’s milk from the Puy-de-Dôme, Cantal and Loire communes.
Furthermore, an independent body also ensures that the cows spend a minimum of 150 days a year roaming free in the pastures and their fodder has to come from within the AOC-determined region.
That iconic cylindrical shape
Indeed, the moulded cheese has an instantly recognisable cylindrical shape (fourme) with a grey natural rind encasing an unctuous ivory pâte mottled with blueish-grey pockets.
Its persillage (internal structure of blue pockets) is achieved by adding specific strains of Penicillium roqueforti to the fresh curd. Afterwards, the cheesemaker transfers the curd to a mould, adds salt and lightly skewers it to allow aeration.
At this stage, the affineur takes the cheese to their maturation caves. Moreover, the wheels will spend a minimum of one month there before they are graded. The cheeses that meet the stringent standards can then be called Fourme d’Ambert.
Strong aromas of the forest greet you as soon as you remove the foil wrap. However, this blue is actually mild and slightly tangy on the palate with distinct notes of butter and cream.
How to pair Fourme d’Ambert
Enjoy this classic French blue with a chilled Sauternes.
