Fourme d'Ambert is made in two French départements: Loire and Puy-de-Dôme, and in five cantons of the Cantal region around Saint-Flour.
Fourme d'Ambert is a cow's milk cheese with light blue veining. After draining naturally for 24 hours, it is salted and pricked to aerate it and to permit the blue to develop. It is then slowly ripened in boxes to create an inimitable cheese, each weighing about 2 kg, with a natural bloomy rind.
In collaboration with the Syndicat Interprofessionnel Régional de la Fourme d'Ambert ou de Montbrison
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