Although Fourme d’Ambert is less well-known than its cousin Roquefort, it also one of France’s oldest cheeses, with records of the cheese going back to the Roman occupation of France ten centuries ago! Over the years it has had many uses: as an artist’s inspiration for a carving on a church in in the 800s; as a celebration cheese for druid cults who made the cheese centuries ago; as payment for renting a small hut all summer in the 1700s; and now simply for pure eating enjoyment!

Since it is a protected (PDO) cheese, producers have to fulfill many very specific requirements to call their cheese Fourme d’Ambert. To name a few, the cheese must be made at an altitude between 600 and 1600 meters, formed into 8 ¼ inch tall wheels that are 4 to 6 pounds, aged for at least 28 days, and so on. All of this is in service of consistency and preserving the cheese’s tradition. During cheesemaking, curds are gently poured into forms to drain without any additional pressing to maintain the satisfying bouncy, velvety texture. As a bit of the cheese melts in your mouth, you’ll taste sour cream, salted butter, earth, and black pepper. Try it with a glass of ruby port, a slice of orange scented poundcake, or, for a more savory application, melt it into mac and cheese for an oozy texture and funky flavor.