Fourme D Ambert

Fourme D Ambert

Made since the Middle Ages, this firm textured, creamy cheese has a distinctive cylinder shape and a mild, fruity flavour.

£6.75 per 250g
Not for export Pasteurised Traditional Rennet PDO Cow
PLU 556

Key Facts

  • CountryFrance
  • RegionAuvergne
  • AccreditationPDO
  • FlavourFruity and creamy
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkP&W Monbazillac, Alsace Riesling


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1422
  • Energy kcal343
  • Fat29
  • Of which saturates20.0
  • Carbohydrates0.5
  • Of which sugars0.5
  • Protein20.0
  • Salt2.6
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


The word 'Fourme' has ancient roots, coming from the Greek, 'phormos' and then the Latin 'forma' or 'formaticus' which could loosely be translated into old French as 'forme' meaning a receptacle containing curds. This is the route of 'fromage' but has over the years evolved to signify a container or utensil used in the making of cheese, and also a cheese originating from a specific geographical area. Fourme D'Ambert has evidently been in existence from an early age, with legends existing from the 8th century which attest to its consumption. It was originally made in the 'jasseries', a collection of buildings where people lived, kept their animals and made cheese. These traditional dwellings surrounded the mountains of the Haut-Forez and comprised a hayloft, stable and living area where the cheese was also made. At the beginning of the 20th century, facing the decline in production of the cheese on the summer mountain pasture of Forez, the dairies moved to the Eastern side of the mounts of Forez and by 1950 there were around 15 dairies collecting milk from this small area to make the cheese. Production then quickly spread further afield, outside the mounts of Forez, to regions including Cantal, Dore and Balbigny.

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