Fourme d'Ambert is a semi-hard French blue cheese that originates from the Auvergne region in the central part of France. It is named after the town of Ambert, which is located in the department of Puy-de-Dôme. The cheese has a distinctive cylindrical shape and a natural rind that is rough and slightly wrinkled.
The interior of Fourme d'Ambert is creamy and marbled with blue-green veins, which are created by the mold Penicillium roqueforti. The cheese has a mild and slightly nutty flavor, with a creamy texture that is both smooth and crumbly. It is aged for a minimum of 28 days, during which time it develops its characteristic flavor and aroma.
Fourme d'Ambert is traditionally made from raw cow's milk, although pasteurized milk may also be used. It is often served as a dessert cheese, paired with fresh fruits and nuts or drizzled with honey. It also pairs well with a variety of wines, including reds such as Beaujolais and whites such as Sancerre.