FOURME D'AMBERT

Its name, Fourme, comes from the Latin word “forma,” inherited from the Romans during their time in Gaul, referring to the cylindrical shape of this unique cheese. A cousin of Fourme de Montbrison, it shares its mountains with the Forez and Puy-de-Dôme regions, at the heart of a land where milk and cheesemaking know-how are a true source of pride.

Beneath its thin, natural rind, its blue-grey marbled paste reveals a smooth and creamy texture. Slowly matured in our cellars, Fourme d’Ambert develops unique characteristics: a subtle, gourmet flavor of mushrooms, undergrowth, and fresh milk, with a mild and balanced taste. The aging process lasts several weeks to allow the aromas to fully unfold.

Softer than Bleu d’Auvergne yet just as expressive, this exceptional Protected Designation of Origin cheese embodies the artisanal cheesemaking tradition of Auvergne. Perfect on a cheese board, it is also delicious paired with dried fruits, a drizzle of honey, or a sweet wine.