History of Fourme D’ambert Aop

The history of the Fourme d'Ambert (or Montbrison) dates back to the early eras of feudalism in the eighth century. But it is probable that the Fourme d'Ambert was already preparing for the land of the Arvern before the conquest of Caesar. As early as 1900, small cheese factories were born. They produced about 200 tonnes of Fourmes d'Ambert each year. Its cradle is located in the Forez Mountains, with warm summers and long and cold winters, where milk is collected between 600 m and 1600 m altitude. It grows there a rich herb and a varied flora, giving to the milk and thus to the Fourme subtle aromas of campanula and heather.

Fabrication

The milk is harvested by Xavier with the help of his son. The curdled milk will give birth to the Fourme d'Ambert which is presented in its original form: a cylinder. The salting takes place at the end of draining, after two or three days of drying, the Fourmes will undergo stitching. In the cool and humid cellars, the Fourmes will be slowly refined and the paste delicately bluish with blue will develop all its aromas. The refining will last at least 30 days.

Tasting advice

In dishes, Fourme d'Ambert is able to showcase red meats such as white meats or fish. It can be enjoyed with jam of yellow fruits, apricots or plums for example.

Wine-pairing

With the Fourme d'Ambert, it is without a doubt a Coteaux du Layon that will be perfectly in tune. A Pommeau will also accompany the Fourme d'Ambert very well

Appearance: grey color dotted with yellow and orange spots.
Texture: firm without suppleness.
Smell: cellars smell quite penetrating.
Taste: very sweet and creamy, pronounced and fruity taste.

Main Features

Product code: FOUR1
Production place: Auvergne, FRANCE
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, FRANCE
Shelf-life: 40 days
Maturing time: at least 30 days
Storage temperature: + 2°C to + 8°C
Weight: 2 kg

Nutritional Values

Type of milk: raw cow’s milk
Rind color: grey with yellow spots
Type of cheese: blue veined cheese
Texture color: white, blue and green molds

Ingredients:
- Raw cow’s milk 99,71 %
- Salt 0,24 %
- Rennet 0,03 %
- Lactic starters + roqueforti 0,02 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Energetic value per 100 g

kcal-kJ 343 - 1422
Proteins 19,8 g
Total fat 29 g
Of which saturated 18 g
Trans fat 1,2 g
Carbohydrate 5 g
Of which sugars <0,5 g
Salt 2,6 g
Sodium 0,862 g