This traditional cheese from the Monts du Forez region in Auvergne has held a Protected Designation of Origin (PDO) since 2006. Fourme d'Ambert is produced in Auvergne, at elevations between 600 and 1,600 meters, in the mountainous area of the Puy-de-Dôme department. The richness and biodiversity of this terroir give the cheese its subtle and delicate aroma.
Production conditions, from animal feed to cheese aging, are strictly defined in the PDO specifications. In particular, the cows must graze for at least 150 days per year. The forage they receive during winter must come exclusively from the designated production area. It is also important to note that the use of GMOs in animal feed is prohibited.
Fourme d'Ambert is made from either pasteurized, thermized, or raw milk. It has a glossy ivory-colored interior with a smooth and creamy texture.
FLAVOR: You will discover a delicate taste, with fragrant woodland aromas and a mild flavor.
HOW TO ENJOY IT: It naturally belongs on a cheese board, but it can also be paired with many savory or sweet dishes.
It pairs particularly well with pears, mangoes, and Muscadet wine.
