Its origins go back a very long way and suggest that the Gauls were already preparing it in the Arverne region before the arrival of the Romans…
Today, this cheese is made almost exclusively in dairies with cow’s milk collected at an altitude of 600 and 1,600 m which gives it a characteristic harebell and heather flavour. Its production area is located in the Loire, Puy-de-Dôme and 5 cantons of Cantal around Saint-Flour.
A pasteurised blue-veined cow’s milk cheese which comes in the form of a stone-like bluish-grey cylinder weighing around 2kg.
It has a white creamy paste with a soft and melt-in-the-mouth texture, even holes and blue to green marbling. The Fourme d’Ambert contains rustic, heady aromas.