Location

Fourme d’Ambert comes from the mountainous Auvergne region in central France, an area famous for its volcanic soil, fresh pastures, and strong dairy traditions. This region’s cool, humid climate helps the cheese develop its soft texture and balanced flavour. One of France’s oldest blue cheeses, Fourme d’Ambert has been made for centuries. Small-scale producers and affineurs still craft it using traditional methods, allowing the cheese to mature slowly and naturally in cellars. As a result, Fourme d’Ambert carries the character of both its land and its long-standing heritage.

Tasting

Fourme d’Ambert is a soft, blue-veined cheese made from rich cow’s milk. Its tall, cylindrical shape and natural rind give it a distinctive look. The interior is pale, creamy ivory, laced with gentle blue veins that spread evenly throughout the paste. Right away, the texture feels smooth and melt-in-the-mouth. The flavour opens with mild saltiness and soft earthiness, then develops into rich, buttery notes with a gentle tang. Unlike stronger blue cheeses, Fourme d’Ambert stays mellow and well-balanced. It finishes with a creamy sweetness that rounds out the experience. Because of this, it’s a great choice for both blue cheese lovers and those new to the style.

Pairing

Fourme d’Ambert offers excellent versatility when it comes to pairing. Start with crusty baguette, ripe pears, or slices of apple to highlight its creamy texture. Then, add nuts, fig jam, or a drizzle of honey to enhance its natural sweetness. For drinks, pair it with bold reds like Syrah or Merlot to match its earthy richness. Alternatively, sweet wines such as Sauternes or Port create a luxurious contrast that lifts the cheese’s soft, salty notes. You can also enjoy it with dark beer or a glass of aged rum for a unique twist. On a cheeseboard, it adds elegance and depth, balancing sharp and mild flavours alike.

Recipe

Fourme D’Ambert can be savoured on its own, melted into sauces, or crumbled over salads. Its creamy texture and earthy flavour add depth to any dish, making it a versatile ingredient in gourmet recipes.