Fourme d'Ambert

A cheese with brown-grey rind and creamy-coloured paste with dark-blue veining. Fourme d'Ambert is produced in the area round Ambert, after which it is named. The french word fourme derives from the Latin forma (mould or shape), from which the word fromage (cheese) is thought to come.

The people of this town (Ambert) have been making Fourme d'Ambert since the 7th century! That makes this cheese as old as Roquefort. Compared to Blue Stilton, it is much creamier and therefore less crumbly. Fourme d'Ambert is cave-aged for a minimum of two months. During this aging time, at weekly intervals, the cheese is injected with Vouvray moelleux, a sweet white wine.

Like Stilton it should be sliced horizontally.

Eaten as a table cheese.

White wine: Vouvray, Sauterne
Light red wine: Côtes d'Auvergne,Côtes du Rhône, Saumur Champigny

Region: Auvergne

Cow's Milk

Tall cylinder of 2kg.

Size:13cm diameter,19cm high.

Taste: Tangy, savoury

Texture: Creamy, smooth.