Fourme D’Ambert AOC

Made since the Roman times in Auvergne region of South Eastern France this cheese is made with milk from the herds that graze on the Monts du Forez. Produced in the Auvergne region, Fourme d’Ambert is one of France’s oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese.
The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d’Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the ageing time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.