Fourme d'Ambert: France's most elegant blue cheese

What happens when smoothness and character come together in a single cheese? The answer has a name: Fourme d'Ambert , a dairy gem native to the Auvergne region, in the heart of France. This PDO blue cheese is one of the oldest in the country and also one of the most delicate on the palate. If you haven't tried it yet, prepare to fall in love...

Origin and history: a medieval treasure Fourme d'Ambert dates back more than a thousand years . As early as the Middle Ages, shepherds in the Auvergne mountains produced it in natural caves, taking advantage of ideal ripening conditions. Its name comes from the Latin forma , which referred to the cylindrical mold in which it was pressed. In 1972, it obtained its AOC (Agricultural Product Designation of Origin), and in 1996 it was recognized as a European PDO. How is it made? Made with pasteurized or raw cow's milk, it is aged for a minimum of 28 days . The Penicillium roqueforti fungus creates the characteristic bluish veins. Its rind is grayish, and its creamy paste has fine, elegant veins.

✨ What does it taste like?

Creamy texture, delicate yet persistent flavor, with milky notes and a nutty touch. Ideal for those new to blue cheeses.

What to pair it with?

Perfect with sweet white wines: Bergerac Moelleux , Monbazillac , Gewürztraminer . Also pair with walnut bread or fresh pear .

Recipe ideas with Fourme d'Ambert

• Pasta with Fourme d'Ambert and walnuts : with cream, melted cheese, walnuts and arugula.
• Savory pear tart : pastry base, sliced pears, cheese and baked.
• Gourmet burger : with caramelized onion and a slice of Fourme.
• Green leaf salad : with pear, walnuts and Fourme d'Ambert pieces.

Where to find it?

Available at our Maison Puyvalin store in Barcelona (C/ Trafalgar 23) or online: maisonpuyvalin.com .

Curiosities

• Traditionally made by women while men grazed the cattle.
• It can be used in savory desserts such as panna cotta or blue cheese ice cream.
• Ideal for introducing children or adults to blue cheeses.

And you?

Have you tried it yet? Tell us your favorite pairing or favorite recipe in the comments or use the hashtag #MaisonPuyvalin !