Fourme d'Ambert
Fourme d'Ambert is a semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

The semi-hard cheese is inoculated with "Penicillium roqueforti" spores and aged for at least 28 days.

Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.

Although most often produced with pasteurized milk by industry and "Coopératives", more recently "artisanal" production has begun using raw milk, and "farm" or "fermier" production has now restarted. Currently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk.
Q142
French
LOC
Q746471
blue cheese
Concept
Q1747689
Roman times
LOC
Q1152
Auvergne
LOC
Q142
France
LOC
Q133247
Penicillium roqueforti
Concept
Q1245441
Fourme de Montbrison
MISC
Q1565828
AOC
Concept
Q12554
medieval
TIME
Q615627
La Chaulme
LOC
Q1294787
artisanal
Concept
Q1245530
Fourme d'Ambert
Concept
1972-01-01T00:00:00Z^^http://www.w3.org/2001/XMLSchema#dateTime
1972
DATE
2002-01-01T00:00:00Z^^http://www.w3.org/2001/XMLSchema#dateTime
2002
DATE
+28^^http://www.w3.org/2001/XMLSchema#decimal
28
NUMBER
+35^^http://www.w3.org/2001/XMLSchema#decimal
35
NUMBER
+38.58^^http://www.w3.org/2001/XMLSchema#decimal
38.58
NUMBER
country of origin
subclass of
country of origin
product certification
country