Fabrication process of the Fourme d'Ambert Cheese

The milk is collected from farms located between 600 and 1,600 meters (1969 to 5249 feet) of elevation. This is where it takes a subtle aroma of bellflowers and blossomed heather.

First the milk is heated to a temperature of 32ºC (90ºF). Rennet and mold culture (called Roqueforti penicillum) are added. The milk turns into curds that is cut and mixed for more than one hour. It is then molded and is let to drain for 24 hours.

The cheese is salted and pierced with long needles to indulge the growth of the blue veins to the heart. The loaves are then matured in very damp cellars for at least four weeks. The Fourme goes through a ripening process of a minimum of 28 days before being commercialized.

Fourme d'Ambert Cheese inside out

History of the Fourme d'Ambert Cheese

According to the legend, the Fourme d'Ambert was known to the Druids well before the Roman invasion. It was certainly well-known during the Middle-Age as we can judge thanks to a sculpture of Fourme d'Ambert cheese that can be seen above the entrance to the feudal chapel of Chaulme, in Auvergne.

Like most cheeses, the Fourme d'Ambert was originally produced by farmers. But to meet the demand small cheese factories were set up in the years 1900. Thirty five cheese factories were created within the space of one century.

In May 9, 1972, the Fourme was granted the very coveted AOC label, that would dictate the rules and the allowed territory of fabrication.