Fourme d’Ambert is one of the oldest and mildest blue cheeses in France, with origins dating back to the 8th century in the Auvergne region. Its tall, cylindrical shape and gentle character set it apart from the more assertive French blues. It holds an AOC designation and is made from cow’s milk.

Flavor Profile

Fourme d’Ambert is the gateway blue cheese. It has a buttery, almost sweet character with gentle blue veining that delivers a mild tang without the sharpness of Roquefort or the intensity of Bleu d’Auvergne. The texture is creamy and smooth, and the blue flavor is well-integrated rather than aggressive.

How to Serve

Serve at room temperature on a cheese board as an accessible blue option, especially for guests who think they don’t like blue cheese. Fourme d’Ambert pairs wonderfully with fruit, melts into sauces, and makes an excellent salad cheese.

Pairing Suggestions

Pair with a sweet wine like Sauternes or Banyuls, a fruity Beaujolais, or a glass of Port. Serve with fresh figs, pears, honey, and walnuts.