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The Fourme d'Ambert was born in the Livradois-Forez massif and in the Puys mountain range. It is said that he was already known to the druids. The cow's milk cheese is aged in cellars for at least a month after it has been inoculated to develop blue mold. It is the mildest of the blue cheeses, with a creamy texture and a subtle and delicate aroma.
The Fourme d'Ambert has been marked with the European seal AOP (Protected Designation of Origin) since 1972.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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