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Fourme d'Ambert PDO mild French blue cheese cut in half, showing creamy texture and blue veining, ideal for gourmet cheese boards.
Sliced Fourme d'Ambert PDO French blue cheese served with red chutney and walnuts on a dark plate, highlighting its creamy, mild flavor.

Fourme D'Ambert PDO

Sale price£4.25
AOP since 1972 — Auvergne, Massif Central Buttery and sweet with gentle mushroom and mineral notes

Mild Auvergne blue cheese, AOP protected. Smooth, creamy and buttery with gentle blue veining and none of the sharpness of a Roquefort. The most approachable French blue — often the one that converts sceptics. Pair with pears, honey or walnuts.
Fourme d'Ambert PDO mild French blue cheese cut in half, showing creamy texture and blue veining, ideal for gourmet cheese boards.
Fourme D'Ambert PDO Sale price£4.25

Fourme d'Ambert AOP — a blue cheese from the Auvergne, made in the mountains of the Puy-de-Dôme, Cantal and surrounding départements in the Massif Central. It holds AOP status (since 1972) and is one of the mildest and most approachable blue cheeses produced in France — a useful fact if you are buying for someone who claims not to like blue cheese, because Fourme d'Ambert is often the one that changes their mind.

The cheese is made in a distinctive tall, narrow cylindrical format — taller and slimmer than most French cheeses — and is cut into wedges or rounds for sale. The paste is ivory to pale yellow, smooth, creamy and yielding, with veins of blue-green Penicillium roqueforti running through it in irregular patterns. The blue is delicate rather than aggressive — there is none of the sharp, biting intensity of a Roquefort or the metallic edge of a strong Gorgonzola. Instead, the flavour is mild, buttery, slightly sweet, with notes of mushroom, cream and a gentle earthiness. There is a faint mineral quality that reflects the volcanic soils of the Auvergne, and a long, clean finish. The texture is smooth and almost fudgy — it spreads easily and melts on the tongue.

The cheese is aged for a minimum of 28 days under the AOP, though most is aged longer to develop more complexity. It is made from cow's milk from herds grazing the mountain pastures of the Massif Central.

Origin: Auvergne, Massif Central, France (AOP)

Ingredients: Cow's milk (unpasteurised), salt, rennet, Penicillium roqueforti.

Storage: Wrap in wax paper or foil and refrigerate. Use within a week of cutting. Bring to room temperature before eating.

Allergens: Milk (unpasteurised).