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FOURME D'AMBERT AOC,AOP,one of the mildest of blue cheeses.

Ambert Travel Blog › entry 25 of 39 › view all entries

Thanks to the cheeses of Brussels and those of the multinational companies,a lot of French cheeses are disappearing every year. Fortunately hundreds remain. I'll try to describe my favourite cheeses.De Gaulle have said:"how can you govern a country that has 246 varieties of cheese"!

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FOURME D'AMBERT AOC,AOP,one of the mildest of blue cheeses.

July 3, 2009

Fourme d'Ambert

Fourme d'Ambert AOC,AOP is a semi-hard,pasteurised or/and unpasteurised Montbéliardes cow's milk blue cheese ,milder and less salty than many other blue cheeses.It is produced in Auvergne region(central France) in the Monts of Livradois and Forez plain and has a distinctive cylindrical shape.

The cheesemaker uses 25 liters of milk for one cheese:fisrt the milk heated to 32°C is curdled with natural rennet.

Fourme d'Ambert

Then the curd is cut, put into mould and Penicillium glaucum bacteria is added before the salting and draining during 24 to 48 hours.Before the maturation the cheese is pierced with needles ,the holes allowing the blue mould(oxygen demanding) to develop inside the curd.After a maturing time of minimum one month,the cheese is ready.

This cheese with a 50% fat content is 19 cm high,13 cm in diameter and weighs around 1,8 kg.Its paste is creamy with bluish-green veins of mould.Its rind is thin,yellowish.Its taste has nutty and mushrooms overtones.

The FOURME DE MONTBRISON AOC,AOP is almost identical.

2 comments

2 smiles

bernard69 says:

Dan,i don't exactly strain myself with wine-pairing!(I have better to spend my bucks with food than with expensive wines,what a scandal!!!).I usually drink French local wines such as red Côtes du Rhône or white Macon!the "scientists" advise a red Saumur-Champigny or a white Côteaux-du-Layon!!!!!!!!!

Posted on: Aug 14, 2009