Fourme d’Ambert cheese is denser than all other blue cheeses. This blue cheese is made with milk from cows grazing on either lower or higher mountain pastures.
Fourme d’Ambert is cave-aged for two-three months for optimum quality. During the aging time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.
It reveals its flavors with dessert wines as well as full-bodied reds such Pinot Noirs and Syrah.