Fourme d'Ambert is a blue-veined cheese produced in the Auvergne region of France, at an altitude of between 600 and 1,600 meters.
Recognised as an AOC (Appellation d'Origine Contrôlée) since 1972, Fourme d'Ambert now has the AOP (Appellation d'Origine Protégée). It is produced from the milk of cows fed on grass from the appellation area.
Shiny ivory-coloured cheese with a supple and creamy texture. Mild, round taste, which gives it the reputation of the mildest of blue cheeses.
