Monday 29th November 2010
by Veronique RICHEZ-LEROUGE
5905 T per year
3% made with raw milk
10 producers
The Fourme d’Ambert is a cow’s milk cheese. Its uncooked and unpressed pate is white with green markings. It has a grey ripened rind and contains a minimum of 50% of fat. It is a 2,2kg cylindric cheese, highter than large (19 cm high, 13 cm across).
Criteria
Raw or pasteurised milk.
The cows are fed with grass from the AOC area.
The AOC area is in Cantal, Puy-de-Dôme and Loire.
History
The Fourme d’Ambert is a traditional medieval (...)
