Fourme d'Ambert
Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times.[verification needed] 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.
Source: Wikipedia
Recipes
Fourme d'Ambert - Fromage AOP Fourme d'Ambert
Fourme d’Ambert is an AOP-certified French blue cheese, produced on mountainous terrain in the heart of the Auvergne-Rhônes-Alpes region, between 600m and 1600m altitude. Mild and creamy, it’s an essential component to any cheese board and an excellent...
Fourme D'Ambert | Local Cheese From Ambert, France | TasteAtlas
What is Fourme d'Ambert? Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France...