Fourme d’Ambert

The Vergnol family, defenders of Fourme d’Ambert farmhouse cheese.

The Auvergne is the country’s most rural region, a land where many farming traditions endure, but where large, quasi-industrial structures also thrive. This contradiction is reflected in its PDOs, where both the farmer and the large dairy can hide behind the same name.

For our part, we place our trust in the Vergnol family, farm producers in the Puy-de-Dôme region near the Puy de Sancy. The family’s cheese-making history goes back a very long way, and the history of Fourme d’Ambert is even longer, with legends dating back to Gallo-Roman times.

Fourme d’Ambert fermière from the Vergnol brothers has a beautiful granite appearance, with a few ochre pigmentations that are almost rupestrian in appearance. The smell is reminiscent of a damp cellar, and the dough, inoculated with Penicillium roqueforti, produces discreet, well-distributed molds. On the palate, mushroom aromas are present but not overpowering, with vegetal notes tending towards undergrowth and humus, supported by a soft creaminess. This cheese is one of the mildest blues we offer.