Blue Cheese

These cheeses range between hard and soft, mild and strong, but always have distinct blue or green veins running through them. The veins are a type of penicillin and are usually introduced by hand into the interior of the cheese with the use of a metal spike.
556 - Fourme D Ambert

Fourme D Ambert

Made since the Middle Ages, this firm textured, creamy cheese has a distinctive cylinder shape and a mild, fruity flavour.

The word 'Fourme' has ancient roots, coming from the Greek, 'phormos' and then the Latin 'forma' or 'formaticus' which could loosely be translated into old French as 'forme' meaning a receptacle containing curds. This is the route of 'fromage' but has over the years evolved to signify a container or utensil used in the making of cheese, and also a cheese originating from a specific geographical area.
Fourme D'Ambert has evidently been in existence from an early age, with legends existing from the 8th century which attest to its consumption. It was originally made in the 'jasseries', a collection of buildings where people lived, kept their animals and made cheese. These traditional dwellings surrounded the mountains of the Haut-Forez and comprised a hayloft, stable and living area where the cheese was also made.
At the beginning of the 20th century, facing the decline in production of the cheese on the summer mountain pasture of Forez, the dairies moved to the Eastern side of the mounts of Forez and by 1950 there were around 15 dairies collecting milk from this small area to make the cheese. Production then quickly spread further afield, outside the mounts of Forez, to regions including Cantal, Dore and Balbigny.

Fourme D'Ambert obtained a Protected Designation of Origin (PDO) in 1972 and has since then been subject to specifications in its production. These include the fact that the cows producing the milk must be put out to pasture and grass should form the basis of their diet, being sourced from the region within the area of its designation. To make the cheese, milk is collected from the designated farms every two days and then put into a vat where it is kept overnight before being heated to 32 degrees. The blue moulds (Penicillin Roqueforti), the starter culture and rennet are added to curdle the milk and then this is cut by a master cheesemaker and stirred for more than one hour to help the separation of the curds and the whey. Whilst being stirred, the mixture forms a fine skin, called the cap, which protects the tender nature of the curd. During this process, little gaps form between the curds thanks to the firmness of the 'cap' which stops the curds sticking together completely. They are then placed into moulds which are stored in a warmer room and turned several times over 24 hours to enhance the drainage. Once drained, the cheeses are salted by hand with fine salt, or immersed in brine for several hours, and then moved to a ventilated room for two days. After this time, the cheeses are then pricked with large needles in order to create air holes to let in the oxygen and spread the blue mould veins. The cheeses are then matured for at least 28 days to develop their softness and fragrance, in which time the rind forms and the blue veining spreads to the heart of the cheese.

Fourme D'Ambert has a creamy white interior with dark greeny blue veining. It is moist in texture with a savoury taste that is tangy with a touch of sweetness.

Our Monbazillac is a perfect match for Fourme D Ambert.

Not for export  PLU: 556
per 250g

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian No
  • Region Auvergne
  • Organic No
  • Flavour Fruity and creamy
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkP&W Monbazillac, Alsace Riesling


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1422 kJ
  • Energy kcal343 kcal
  • Fat29 g
  •      of which saturates 20.0 g
  • Carbohydrates0.5 g
  •      of which sugars 0.5 g
  • Protein20.0 g
  • Salt2.6 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

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