The history and secrets of Fourme d’Ambert cheese | Vacances en Auvergne

Do you know Fourme d'Ambert?

Visually unique, Fourme d’Ambert is a tall cylindrical cheese, measuring 17 to 21 centimeters and weighing 1.9 to 2.5 kilograms. Its light-gray rind, sometimes marked with multicolored mold, encloses an ivory paste with blue-gray spots, enriched by Penicillium, giving it at least 50% fat content.

On the palate, Fourme d’Ambert offers a perfect balance between fruity sweetness and light saltiness, without being overpowering. Its unctuous texture, combined with the finesse of its flavor, sets it apart from other blue-veined cheeses, making it a culinary delight both subtle and rich in flavor.

The origins Fourme d'Ambert cheese

Fourme d’Ambert, with its rich history, is a traditional French cheese dating back to Gallo-Roman times. The Druids used it in ceremonies at Pierre-sur-Haute in the Forez mountains. This blue-veined cheese, made from cow’s milk and not pressed, has evolved over the centuries, adapting to social changes.

In the XVIIIᵉ century, Fourme d’Ambert was used as a currency in the Monts du Forez, notably for renting jasseries, the high-altitude shelters where it was traditionally made. With the arrival of cheese dairies in the XXᵉ century, production techniques were modernized, improving the quality of the cheese.

Obtaining the AOC label in 1972 and the PDO label in 1996 strengthened recognition of Fourme d’Ambert, protecting itstraditional manufacturing methods. Today, its production, flourishing in the Puy-de-Dôme, Cantal and Loire regions, amounts to several thousand tonnes annually. The fruit of the labor of many dairy farmers and cheesemakers, Fourme d’Ambert continues to be celebrated in France and abroad, perpetuating its age-old heritage.

Did you know?Penicillium Roqueforti,The blue-green secret of cheese

Penicillium roqueforti is a type of mold, a microscopic fungus that plays an essential role in the manufacture of some famous cheeses. This mold is not only edible, but also beneficial, giving cheeses their unique character. In cheese-making, Penicillium roqueforti is what gives blue cheeses their distinctive color and taste. Cheeses such as Roquefort, Bleu d’Auvergne and Fourme d’Ambert owe their blue-green appearance and distinctive flavor to this mold.

How to enjoy Fourme d'Ambert cheese? Food and wine pairing

Tasting Fourme d’Ambert is an enriching culinary experience, thanks to its varied gourmet pairings and associations with bread, wine and beer. This mild, creamy blue cheese, with its subtle notes and melt-in-the-mouth texture, goes wonderfully well with a variety of accompaniments.

Wine and beer

In terms of beverages, Fourme d’Ambert pairs harmoniously with certain wines and beers. A dry white wine, such as a Chardonnayfrom AOC Côtes d’Auvergne, with its fruity, floral notes, complements the cheese perfectly. For red wine lovers, an IGP du Puy-de-Dôme Pinot Noir, with its slightly spicy nuances, offers a balanced match. If you prefer beer, an artisanal blond Ale, rich in hoppy and fruity aromas, creates a refreshing and original marriage with the cheese.

The bread

To enjoy Fourme d’Ambert, choose a bread that complements its unique flavors. A crusty baguette, rustic country bread or rye bread are excellent choices. Lightly toasted gingerbread also offers a delicious sweet contrast.

Gourmet pairings

Fourme d’Ambert pairs perfectly with fresh fruit such as sliced pears or apples, adding a refreshingly sweet touch. Dried fruits, such as walnuts or figs, offer a contrast of textures and flavors that enhance the sweetness of the cheese. Fourme d’Ambert can also be incorporated into salads, melted over meats or added to pastas and risottos for a gourmet touch.

Manufacturing secrets Fourme d'Ambert cheese

The production of Fourme d’Ambert, a renowned French cheese, follows a traditional, strictly regulatedprocess. This blue-veined cheese is made from high-quality cow’s milk, from animals grazing at least 150 days a year in the appellation region. In winter, their diet consists of local fodder free from GMOs and palm oil, ensuring the purity of the milk.

1Penicillium Roqueforti

The crucial stage in the manufacturing process involves the addition of Penicillium Roqueforti, a fungus necessary for the development of the cheese's characteristic blue veins. To provide the oxygen needed for the fungus to grow, the curd is cut and stirred, creating spaces during the molding process.

2Draining

Once molded, Fourme d'Ambert is drained without pressing for 24 to 48 hours, then salted on the surface. After four days, it is pricked with large needles to create aeration channels, encouraging the development of blue mold.

3Refining

The cheeses then spend at least 28 days in maturing cellars, where they acquire their creamy texture, sky-blue color and distinctive flavor. Each cheese is the result of a combination of traditional craftsmanship and strict quality standards, making Fourme d'Ambert a product of excellence appreciated far beyond its regional borders.

Accommodation and restaurants in Ambert

To make the most of this exceptional weekend, find accommodation and restaurants around the town of Ambert.

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Must-do activities d'Ambert

The House of Fourme d'Ambert

The Maison de la Fourme d’Ambert et des fromages d’Auvergne offers an authentic immersion into the world of this traditional cheese. Guided tours, offered twice daily at 11:00 am and 3:30 pm, last 45 minutes and explore the history and production process of Fourme d’Ambert. They include a tasting session in the cellar and an exploration of the Jasseries through a detailed model.

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Farm visits

Some producers, like GAEC RODARY – L’AMBERTOISE, offer direct farm sales. It’s an opportunity to get even closer to these passionate people, who are keeping ancestral know-how alive. If you push open the door of the GAEC’s store, you’ll be able to see how Fourme d’Ambert cheese is made, thanks to a large bay window overlooking the production room.

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The festivitiesaround the Fourme cheese

In July, the Fourm’idables picnics combine the pleasure of an open-air meal with the discovery of local flavors, in the presence of chefs and local produce. See you every August at the Fourmofolies in Ambert! A festive weekend of cheese-making demonstrations, concerts, street shows and activities for all ages. Visitors can enjoy a variety of tastings and innovative recipes prepared by renowned chefs.