The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.
Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture.[3] A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.[4]
Although most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted.[5] Currently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk.
fourme, ambert, french, pronunciation, fuʁm, bɛʁ, semi, hard, french, blue, cheese, france, oldest, cheeses, dates, from, back, roman, times, verification, needed, made, from, milk, from, auvergne, region, france, with, distinct, narrow, cylindrical, shape, co. Fourme d Ambert French pronunciation fuʁm dɑ bɛʁ is a semi hard French blue cheese One of France s oldest cheeses it dates from as far back as Roman times verification needed 1 It is made from raw cow s milk from the Auvergne region of France with a distinct narrow cylindrical shape 2 Fourme d AmbertCountry of originFranceRegion Puy de Dome AuvergneTownAmbertSource of milkCowPasteurizedDepends on varietyTextureSemi hardAging time1 4 MonthsCertificationAOC 2002 PDO 1996With Fourme de Montbrisonsince 1972Named afterAmbertRelated media on CommonsThe semi hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days Almost identical to Fourme de Montbrison the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture 3 A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme Puy de Dome 4 Although most often produced with pasteurized milk by industry and Cooperatives more recently artisanal production has begun using raw milk and farm or fermier production has now restarted 5 Currently four farmers produce annually up to 35 tonnes 38 58 tons of fourme d Ambert fermiere AOP made with raw milk See also editList of cheesesReferences edit Cheese com profile Iburg Anne 2004 Dumont s Lexicon of Cheese REBO publishers ISBN 90 366 1689 1 AOC Fourme d Ambert et de Montbrison Archived from the original on 2007 02 11 Retrieved 2006 12 26 Fourme d Ambert formaggio it Archived from the original on 2013 06 12 Barthelemy R Sperat Czar A 2004 Cheeses of the World Hachette ISBN 1 84430 115 X nbsp Wikimedia Commons has media related to Fourme d Ambert nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Fourme d 27Ambert amp oldid 1191480546, wikipedia, wiki, book, books, library,
