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Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period).
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Today production is with pasteurised milk. Like his cousin Fourme de Montbrison, it's also a blue cheese.
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The maturing process takes place in aerated, humid cellars. This is one of our Cheese Master specialties. The maturing period lasts 2 to 3 months.
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In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine". This cheese still smells the cave odour and has a lasting taste of wine and fruits extremely pleasant.
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The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
White wine: Vouvray (Chenin Blanc grape)
Light red wine: Côtes d'Auvergne (Gamay Noir grape)
Natural wine: Banyuls (Grenache Noir grape)
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