Fourme d'Ambert is a French blue cheese made from cow's milk with a high fat content, which makes the taste of this French cheese rather special. In fact, despite the strong smell, the taste of Fourme d'Ambert is not as sharp as you would expect from a blue cheese; fatness and sweet flavor predominate, and savory notes can be perceived only in the end.
Today the production of Fourme d'Aubert is a DOP cheese (AOP in France), therefore it is regulated by a specific discipline (certified in 1972 and amended in 2002) but it seems that this cheese was already known at the time of the Gauls. It is considered the father of Stilton.
Its production can take place only in the Auvergne region. The refinement of the cylindrical wheels of cheese lasts at least 28 days but often small artisan producers extend it to about two months.
As most blue cheeses, you can pair the Fourme d'Aubert to a dessert wine. Yet, the sweetness of wine could cover the taste of the cheese. Therefore, you can also serve it with a red, full-bodied dry wine with an adequate acidity like Chianti wine.
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