It is said that long before the Romans arrived in France, the Gallic druids who performed their rites at Pierre-sur-Haute were already familiar with fourme cheese. Written records attest to its existence in the 8th century. "Fourme" comes from the Latin "forma" (form), referring to the container used to hold the curd. Afterwards, the name "forme" was retained in the mountains of Forez and Auvergne to refer to cheeses from the region. In the old days, the cheese was made exclusively on farms in the summer months, in "jasseries" - low buildings with straw roofs. Fourme was sold primarily at the market in the village of Ambert, thus giving it its name. Today, even though production methods have evolved, they still respect centuries-old tradition.

Production area
Fourme d'Ambert is made in two French départements: Loire and Puy-de-Dôme, and in five cantons of the Cantal region around Saint-Flour.

Production
Fourme d'Ambert is a cow's milk cheese with light blue veining. After draining naturally for 24 hours, it is salted and pricked to aerate it and to permit the blue to develop. It is then slowly ripened in boxes to create an inimitable cheese, each weighing about 2 kg, with a natural bloomy rind.