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Fourme dAmbert AOC 290g

About This Cheese

With its delicate flavor, its fragrant notes with aromas of undergrowth and a very soft and round taste, Fourme d’Ambert stands out from all blue cheeses. The sweetness of the Fourme d’Ambert allows it to adapt to all the key moments of the meal; on a beautiful cheese platter but can also be combined with many savory or sweet dishes.


TypeBlue, Soft







Fourme d’Ambert is a tall cylindrical blue cow’s-milk cheese. The dull yellow-grey rind encloses a loosely-textured ivory paste containing large crevices lined with bluish green penicillium roqueforti. Despite the abundant distribution of blue throughout the cheese, the flavour is surprisingly mild.  Whilst the aroma is immediately redolent of the cellar, the flavour is fruity, creamy with a rounded blue notes and a cow-y finish.

Fourme d’Ambert is amongst the most ancient cheeses in France and can trace its origins back at least as far back as the eleventh century. Some sources indicate that the cheese existed in the mountains of Forez even prior to the formation of the Roman Empire.Like Munster and Munster Geromé, Fourme d’Ambert shared its AOC with a very similar cheese from a neighbouring region, Fourme de Montbrison. The AOC Fourme d’Ambert/ Fourme de Montbrison was granted in 1972, making this one of the older AOC cheeses in France. A decree in 2002 seperated Fourme d’Ambert and Fourme de Montbrison into two separate appellations. Fourme d’Ambert takes its name from a combination of the latin word forma, meaning shape or form, and the town of Ambert, which is the main town in the Livadois.


We work directly with Xavier Morin of Aurilliac, widely regarded as the top affineur of Fourme d’Ambert in France. His Fourme d’Ambert is found in many of the very best cheese shops in France. Much Fourme d’Ambert is fairing uninteresting stuff and only really suited for the kitchen. Morin’s Fourme d’Ambert is a revelation by comparison. As with nearly all blue cheeses Fourme d’Ambert has a great affinity with apples, walnuts and raisins. Wine pairings range from sweet whites like Coteaux-du-Layon to rosés and fruity reds.

Goes Well With


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Nutritional Information

(MILK), salt, lactic starters (MILK), ripening ferments, animal rennet

Allergens in BOLD

Nutritional Information:

Energy 1422kJ/343kCal

Fat 29g

of which saturated 20g

Carbohydrates .5g

of which sugar .5g

Protein 20g

Salt 2.6g

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