Fourme d'Ambert
Fourme d'Ambert is an old French mold cheese from Auvergne that is made from the milk of Salers cattle . The product is protected by the Appellation d'Origine Contrôlée .
origin
The cheese comes from the Auvergne with its extinct volcanoes and high plateaus. In this mountainous region, the Aubrac or Salers cows give relatively little, but milk that contains fat. Fourme d'Ambert was made as early as the 9th century. The name comes from the Latin forma , which means form in German.
AOC cheese
Today it consists mainly of pasteurized cow's milk and has been under the Appellation d'Origine Contrôlée since 1972 . This guarantees its quality and determines the production method. The fat content is at least 50% i. Tr.
Manufacturing
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The cheese is made in the vicinity of the French town of Ambert . The curd is poured into molds, in which it is allowed to drain. The cylinder shape has a diameter of around 12 cm. Like the Roquefort, the cheese is first inoculated with a blue mold culture ( Penicillium glaucum ). With the help of long needles, air channels are inserted into the cheese dough to ensure that this blue mold culture can spread. It usually matures for two to five months and has a pronounced nutty-fruity taste, and when it has matured briefly, it also has a creamy, mild taste.
The right wine
Fourme d'Ambert is considered one of the mildest blue cheeses. Its rind is dry and the dough is creamy and firm. The right drink for Fourme d'Ambert is a noble sweet white wine (e.g. Sauternes ), port or a selection of Pinot Gris .
literature
- André Dominé : Culinaria - French specialties. A culinary journey. Edited by Günter Beer. Könemann, Cologne 1998, ISBN 3-8290-1649-2 .
- Kazuko Masui: French cheese. 350 varieties from all regions of France (= Collection Rolf Heyne ). Edited by Randolph Hodgson. 3rd, updated and revised edition. Heyne, Munich 2000, ISBN 3-453-12886-9 .
- Judy Ridgway: Cheese. The manual for connoisseurs. Benedikt Taschen Verlag, Cologne 2000, ISBN 3-8228-6382-3 .
