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Cheese from France, Auvergne
Cow milk is seeded with Penicillium roqueforti and set with rennet at 30–35 °C. The curd is cut to corn-sized grains, drained in tall moulds without pressing, salted, and pierced with needles from the fourth day so the blue mould can grow inside. It ripens in a cold, humid cellar and may carry the name from day 28.
| Cow milkAbout 19 L per cheese | Stored on the farm for no more than 48 h after the oldest milking[sifam-dp2024][fa-cdc-2014] |
| Penicillium roqueforti | Added to the milk; it makes the blue veins[fa-cdc-2014][sifam-dp2024] |
| Lactic cultures | Harmless bacteria, yeasts and moulds are allowed[fa-cdc-2014] |
| Rennet | The only coagulant allowed[fa-cdc-2014] |
| Salt | As brine, dry salt or both, at the end of draining[fa-cdc-2014] |
| Starter | Lactic cultures and Penicillium roqueforti added to the milk |
Total time across the recorded steps: 18 days – 19 days
What changes: Blue mould spores, lactic cultures and rennet go into the milk, and it sets
Output: coagulum.
Microbes at work in this step
lactic cultures and Penicillium roqueforti spores go into the milk; rennet sets it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is seeded with Penicillium roqueforti and set with rennet at 30–35 °C. The curd is cut to corn-sized grains, drained in tall moulds without pressing, salted, and pierced with needles from the fourth day so the blue mould can grow inside. It ripens in a cold, humid cellar and may carry the name from day 28. Made in 7 steps over 18 days – 19 days. The longest step, ripen in a cold, humid cellar, takes at least 17 days (Ministère de l'agriculture 2013) and runs at 6–12 °C (Ministère de l'agriculture 2013). Penicillium roqueforti and Lactic acid bacteria do most of the fermenting.
| Main step | at least 17 daysSet[fa-cdc-2014] | Ripen in a cold, humid cellar |
|---|---|---|
| Temperature | 6–12 °CSet[fa-cdc-2014] | Ripen in a cold, humid cellar |
Fourme d'Ambert is a blue cheese made like a tall drum. Its curd is never pressed and never broken down, so the corn-sized grains leave gaps where the mould grows after piercing. Its consortium calls it the mildest of the blue cheeses.
The specification lets dairies heat-treat the milk, while farm-made cheese uses raw whole milk renneted within 16 hours of the oldest milking. It bans freezing the milk, curd or fresh cheese. After ripening, the cheese is held at 0–6 °C until day 28 from renneting. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli. That covers all farm-made cheese. It also covers dairy cheese whose milk was not heat-treated, because heat treatment is allowed but not required.
Every number is labelled with how it is known. How this atlas is made
Its history starts in the jasseries, the summer farmhouses of the Forez mountains; until the Second World War the cheese was made only on farms there [fa-sd-2010]. It was recognised as an appellation d'origine contrôlée in 1972 [sifam-dp2024], with Fourme d'Ambert and Fourme de Montbrison as synonyms of one appellation. An application to make them two was published in 2010 [fa-sd-2010], and the specification now in force applies since Implementing Regulation (EU) No 1207/2013 [fa-cdc-2014].
