Fourme+d'Ambert

Fourme d’Ambert is considered one of the most oldest cheeses in France. It comes from the Auvergne area, and it is considered to have been around in Roman times. Fourme is an old French word for cheese from the Latin word Forma, and it describes it shape. The cheese is creamy, sharp, and smooth. The cheese is also blue veined, similar to american bleu cheese. The shape of the cheese is in the shape of a cylinder. The smell of the cheese is a strong, fruity and woody. It is made with raw or pasteurized milk and ages around for one through four months.There is a bacteria called Penicillium glaucum which is added while it is sitting in a cave aging for optimum quality. This cheese is very similar to Fourme de Montbrison. Each cheese has a slight difference. It was classified as the same cheese until 2002, when the Appellation d’origine controlee, otherwise know as the AOC, recognized it as different due to the way it was manufactured. People may use this cheese as a snack or with bread and fruit. It can also put it in salads by crumbling it. Souffles may even have it as an ingredient.