Fourme d'Ambert - Misplaced Pages

Semi-hard French blue cheese

Fourme d'Ambert

Country of origin	France
Region	(Puy-de-Dôme), Auvergne
Town	Ambert
Source of milk	Cow
Pasteurized	Depends on variety
Texture	Semi-hard
Aging time	1-4 Months
Certification	AOC 2002, PDO 1996 With Fourme de Montbrison since 1972
Named after	Ambert
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Fourme d'Ambert (French pronunciation: [fuʁm dɑ̃bɛʁ]) is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.

Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.

Although most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted. Currently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk.

References

"Cheese.com profile".
Iburg, Anne (2004). Dumont's Lexicon of Cheese. REBO publishers. ISBN 90-366-1689-1.
"AOC Fourme d'Ambert et de Montbrison". Archived from the original on 2007-02-11. Retrieved 2006-12-26.
"Fourme d'Ambert - (formaggio.it)". Archived from the original on 2013-06-12.
Barthélemy, R.; Sperat-Czar, A. (2004). Cheeses of the World. Hachette. ISBN 1-84430-115-X.

v t e French cheeses
AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu de Gex Bleu des Causses Bleu du Vercors-Sassenage Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Maroilles Mont d’Or Morbier Munster Mâconnais Neufchâtel Ossau-Iraty Picodon Pont-l'Évêque Pouligny-Saint-Pierre Pélardon Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Valençay
Non-AOC varieties	Abbaye de Tamié Baguette laonnaise Bleu de Bresse Brie Brillat-Savarin Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Délice de Bourgogne Édel de Cléron Etorki Explorateur Faisselle Fromage blanc Gaperon Metton Mimolette Mont des Cats Mottin charentais Olivet cendré Port Salut Raclette Rochebaron Sarasson Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Tomme de Savoie Vacherin Mont d'Or Vieux-Boulogne

French cheeses

AOC

Non-AOC varieties

v t e Blue cheeses
List of blue cheeses
Ädelost Aura Abbey Blue Brie Bellingham Blue Bleu Bénédictin Bleu de Bresse Bleu des Causses Bleu d'Auvergne Bleu de Gex Bleu du Vercors-Sassenage Bleuchâtel Blue Castello Buxton Blue Cabrales cheese Cambozola Cashel Blue Cheshire cheese Cornish Blue Crozier Blue Danish Blue Dolcelatte Dorset Blue Vinney Dovedale Dragon's Breath Blue Fourme d'Ambert Fourme de Montbrison Gamalost Gorgonzola Kraftkar Lanark Blue Lymeswold cheese Maytag Blue cheese Norbury Blue Oxford Blue Picón Bejes-Tresviso Rokpol Roquefort Saint Agur Blue Shropshire Blue Stichelton Stilton cheese Valdeón cheese

Blue cheeses

List of blue cheeses

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