This fairly mild, blue veined cheese is produced in Auvergne and is one of France’s oldest traditional cheeses. Dating back to the Roman times, Fourme D’Ambert is produced with cows milk at an altitude of between 600 to 1,600 meters. .”Fourme” is the old French word for cheese from and it is derived from the Latin name “forma” which describes its cylindrical shape. Fourme d’Ambert and Fourme de Montbrison are almost identical and were protected by the same AOC until 2002. Since then each cheese has it’s own AOC distinguished by slight differences in their own manufacturing process.
I’m always drawn to this cheese at the market when I’m planning a cheeseboard. I find it’s easier to cut and therefore present on a cheeseboard than Roquefort as it generally holds it’s shape a better. Unlike Roquefort it is not too overpowering (unless is has matured somewhat), making it a good selection if you don’t know your guests preferences.
