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Fourme d'Ambert Cheese Making Recipe

Fourme Ambert is a mild blue cheese that was traditionally produced in the eastern valleys of the Auvergne Mountains in south central France. "Fourme" is the old French word for cheese as taken from the Latin name "forma", and describes its cylindrical shape. It appears in an unusual format, being much taller than wide. In spite of this, they usually appear in shops as thin slices cut from the tall Fourmes.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Colander
  • Butter Muslin
  • M3 Small Hard Cheese Mold or E28M Stainless Steel Cheese Mold
  • 4-6 lb Weights
  • Draining Mat