The history of the Fourme d'Ambert (or Montbrison) dates back to the early eras of feudalism in the eighth century. But it is probable that the Fourme d'Ambert was already preparing for the land of the Arvern before the conquest of Caesar. As early as 1900, small cheese factories were born. They produced about 200 tonnes of Fourmes d'Ambert each year. Its cradle is located in the Forez Mountains, with warm summers and long and cold winters, where milk is collected between 600 m and 1600 m altitude. It grows there a rich herb and a varied flora, giving to the milk and thus to the Fourme subtle aromas of campanula and heather.

In dishes, Fourme d'Ambert is able to showcase red meats such as white meats or fish. It can be enjoyed with jam of yellow fruits, apricots or plums for example.

MAC10020

Data sheet

Origin
France
Temperature
Chilled
Certification
AOP
Flavour
Natural Flavour
Dairy
Cow Cheese
Treatment
Pasteurized
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