Ingredient

Cheese, fourme d'ambert

The Blue Jewel of French Cheeses

Fourme d'ambert is a semi-hard blue cheese made from cow's milk. It has a creamy and crumbly texture with a pale yellow interior marbled with blue veins. The flavor is rich, tangy, and slightly sweet, with earthy and mushroom undertones. The cheese has a natural rind that develops during the aging process, adding complexity to its taste. It pairs well with fruits, nuts, and honey, making it a versatile ingredient in both sweet and savory dishes.

Milk and milk products (dairy)› Cheese› Ripened cheese› Firm - ripened cheeses› Firm-ripened blue mould-veined cheese

Creamy, tangy, and slightly sweet with earthy and mushroom undertones.

Origins and history

Fourme d'ambert originated in the Auvergne region of France and has a long history dating back to the Roman era. It is one of the oldest known French cheeses and holds a protected designation of origin (PDO) status. The cheese is named after the town of Ambert, where it was traditionally produced. Today, it is made in various regions of France using traditional methods and is highly regarded for its quality and taste.

Nutritional information

Fourme d'ambert is a good source of calcium, protein, and vitamin B12. It is also relatively low in calories, with approximately 100 calories per ounce.

Allergens

Contains milk.

How to select

When selecting fourme d'ambert, look for a cheese that is creamy and crumbly, with a pale yellow interior and blue veins evenly distributed throughout. Avoid cheeses with an overly strong ammonia smell or excessive mold growth on the rind.

Storage recommendations

To maintain the freshness and quality of fourme d'ambert, store it in the refrigerator in its original packaging or wrap it tightly in plastic wrap. Keep it away from strong-smelling foods to prevent flavor absorption. Bring the cheese to room temperature before serving to enhance its flavors.

How to produce

Fourme d'ambert is typically produced by artisanal cheese makers using traditional methods. It requires specific molds and bacteria cultures to develop its characteristic blue veins. While it may be challenging to produce at home, it is possible with the right equipment and expertise.

Preparation tips

Fourme d'ambert can be enjoyed on its own or used as an ingredient in various dishes. It pairs well with fruits such as pears and grapes, as well as nuts like walnuts and pecans. It adds a unique flavor to salads, pasta dishes, and sauces. It can also be melted into gratins or used as a topping for pizzas and burgers.

Availability

France is the primary producer of fourme d'ambert, particularly in the Auvergne region. It is available in specialty cheese shops and gourmet markets worldwide.