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	<title>Fourme d&#039;Ambert cheese - Revision history</title>
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	<updated>2026-04-09T11:30:47Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<updated>2011-11-19T17:51:10Z</updated>

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[[Image:Fourme d&amp;#039;Ambert cheese.jpg|300px|thumb|right| Fourme d&amp;#039;Ambert cheese]]  &lt;br /&gt;
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Fourme d&amp;#039;Ambert is one of France&amp;#039;s oldest [[cheeses]], and dates from as far back as Roman times. It is an [[AOC]] and [[AOP]] pasteurised, cows’ [[milk]], blue cheese from the Puy-de-Dôme départment of the Auvergne, with a distinct, narrow cylindrical shape.&lt;br /&gt;
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The semi-hard [[cheese]] is inoculated with &amp;#039;&amp;#039;Penicillium roqueforti&amp;#039;&amp;#039; spores and matured for at least 28 days. During this time, at weekly intervals, the [[cheese]] is injected with Vouvray moelleux, a sweet white [[wine]].&lt;br /&gt;
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Almost identical to [[Fourme de Montbrison cheese| Fourme de Montbrison]], the two were protected by the same [[AOC]] from 1972 until 2002 when each was recognised as its own cheese with slight differences in manufacture.  A likeness of the [[cheese]] can be found sculpted above the entrance to a medieval chapel in Chaulme.&lt;br /&gt;
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Although most often produced with pasteurised [[milk]] by a Coopérative, more recently artisanal production has begun using unpasteurised milk, and some sources claim farm or ‘fermier’ production has now started, but others claim to the contrary.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:French cheeses]]&lt;br /&gt;
[[Category:Auvergne cheeses]]&lt;br /&gt;
[[Category:Rhône-Alpes cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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