AMBERT Cheese

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of the oldest cheeses in France, dating back to the Roman conquest almost 1,000 years ago. It is claimed that the Druids and the Gauls have learned the skill of producing this special cheese. In 2002 it was split from Fourme de Montbrison, the same cheese, in order to achieve the independent AOC classification.

The cheese is a typical, farmhouse blue cheese that can be either co-operative or homemade. Fourme d'Ambert is more robust and compact than other blues. Milk from cows living on small or moderate mountain pastures is used to make cheese. While the cheese progresses in 40 days, it is aged for two-three months for optimal consistency. It is injected with Vouvray moelleux, a sweet white wine, during the aging period. This is readily recognized by its exceptionally long cylindrical form.

The pâté is cream colored with a strong blue line. The cheese is inoculated with the spores of Penicillium roqueforti for the development of the blue veins. Slightly tangy, delicious taste enriched with the bacteria complements perfectly the distinct flavors of butter and sugar.

Wine connoisseurs can appreciate Sauternes cheese and other dessert wines as well as full-bodied red wines such as Rhone, Pinot Noir and Syrah. Similar cheeses are Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel. Use the cheese as a snack with toast and fruit or as a salad nugget.