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Fourme d'Ambert Cheese
Fourme d'Ambert Cheese is a blue cheese made in the French départements of Loire and Puy-de-Dôme, and in the Cantal region of eastern Auvergne, around Saint-Flour.
It is creamy, with a milder and less salty taste than many other blue cheeses. Some people think they detect a touch of anise in the taste; others say they taste nuts and mushrooms.
Fourme d'Ambert Cheese has a rough, greyish crust mottled with brownish-red or yellow patches. Bluish-green veins of mould forms in disconnected spots inside the cheese.
It is made in cylinder shapes (or drum-shapes, if you prefer) that are about 8 inches (19 - 20 cm) tall, and 5 inches (13 cm) wide. Each cheese weighs about 4 pounds (1.8 kg) and requires about 26 US quarts (25 litres) of milk.
The milk used is unpasteurized cow's milk from Montbéliardes cows. The milk is heated to 90 F (32 C), then curdled by the addition of calf's rennet. Penicillium glaucum bacteria is added at the same time. The curd is cut, and stirred for about an hour with the temperature not raised any further. The curd is then put into moulds, but not pressed, and allowed to drain for 24 hours. Then the moulded cheeses are salted. There are some makers who instead of salting the outsides of the moulded cheeses prefer to submerse the moulded cheese in brine; still others prefer to put the salt right in the curd mixture.
The cheese then has holes poked in it, and is aged in caves anywhere from 1 to 5 months, for an average time of 2 months. Some cheeses are sold onto cheese agers.
Fourme d'Ambert Cheese is sold in slices cut horizontally, and wrapped in foil.
Nutrition
Fat content 45 to 50%.
History
Some people date Fourme d'Ambert Cheese back to the Middle Ages; more energetic souls push it back to the Druids before the arrival of the Romans.
The cheese used to be made only in the summer time in farm out buildings with straw roofs, called "Jasseries."
Cheese factories making Fourme d'Ambert Cheese existed at the start of the 1900s.
Fourme d'Ambert Cheese received its French AOC status on 9 May 1972 in partnership with Fourme de Montbrison Cheese, with the rules governing it modified in 29 December 1986.
On 24 February 2002 Fourme d'Ambert Cheese received its own separate, stand-alone AOC. The differences between Fourme de Montbrison and Fourme d'Ambert are very slight, but the Montbrison people wanted their own AOC to reflect its being made on different "terroir" ("soil.")
Language Notes
"Fourme" in French means "mould", as in the container that is used to shape the cheese. A village called "Ambert" was the centre of production for Fourme d'Ambert Cheese.
Also called:  Fromage Fourme d'Ambert (French)
See Also
Fourme de Montbrison Cheese
Other entries for Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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