Fourme d'Ambert is a French AOP blue-veined cheese, made in the heart of the Auvergne-Rhônes-Alpes region between 600 and 1,600 m above sea level, in a mountain area. Soft and creamy, it is a must-have on the cheese board and a great ally in the kitchen.
A member of the blue-veined cheese family, Fourme d'Ambert is produced in Auvergne, between 600 and 1,600 m above sea level, in the mountain area of Puy-de-Dôme, 5 cantons of Cantal and 8 communes of the Loire. The richness and biodiversity of this terroir give it its subtle and delicate scent. Recognized AOC (Appellation d'Origine Contrôlée) since 1972, Fourme d'Ambert now has the AOP (Protected Designation of Origin). It is made from the milk of cows fed on grass coming exclusively from the appellation zone.
In the heart of the Auvergne Volcanoes Regional Natural Park, in Cantal, the Marcel Charrade company, better known under the brand L'EMPEREUR, refines and markets the most prestigious AOP cheeses of Auvergne such as Cantal, Salers and Saint-Nectaire with the greatest respect for traditions.
