Auvergne · France
Fourme d'Ambert.
Fourme d'Ambert is a whisper of blue rather than a shout—its veining delicate and sparse, its paste yielding and almost buttery. The flavor unfolds gently: earthy mushroom notes emerge first, followed by a subtle salt and the cool, cellar-like minerality of aged milk, with none of the aggressive pungency that intimidates blue cheese newcomers.
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The story
How it's made.
Why it tastes that way.
Fourme d'Ambert is considered one of France's oldest blue cheeses, with claimed origins going back over 1,000 years in the Ambert basin.
Its tall, narrow cylindrical shape (18–19cm high) is distinctive among French blues. It received AOC in 1972, sharing protection briefly with Fourme de Montbrison before separation in 2002.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 1–4 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Fourme d'Ambert's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Fourme.
27 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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