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Made 2/18/12
Ready to Eat 4/18/12

Fourme d'Ambert is a French Blue Cheese Made from Cow's milk

It is a semi-hard cheese is inoculated with Penicillium spores to generate the blue mold.

The top picture shows the cheese as it came out of the mold, the second picture shows the cheese as mold is forming and the final picture show the interior of the ripened cheese.

Fourme d'Ambert is a creamy cheese with a delicate fruity flavor and mushroom overtones. Fourme d'Ambert is rich and creamy. It has a thin, yellowish rind. Its interior is bone white with distinctive bluing.

Legend says that Fourme d'Ambert was made at the time of the Druids and the Gauls. It is one of the oldest cheeses as is Roquefort. Certainly Fourme d'Ambert dates from as far back as Roman times. The blue develops because penicillium glaucum bacteria is added to the cheese

Fourme d'Ambert is high in moisture and it has a compact in texture, therefore the blue mould does not spread in veins like it does in other Blues. Instead in Fourme d'Ambert the blue forms in distinct, disconnected pockets. Compared to Blue Stilton, Fourme d'Ambert is much creamier and therefore less crumbly.