Milk: Pasteurised cow's milk
Location: Auvergne, France
Fourme d'Ambert is a creamy and very easy eating blue cheese made at the Fromagerie de Laqueuille, Puy-de-Dome, Auvergne.
The Fromagerie is not particularly small but it's rare to find a creamery of their size that's independently owned. As such they've been able to make their cheese the way they feel will result in the best quality and have not been under pressure to mechanise or adapt to the techniques of a big factory. In addition, by buying their milk, they support a network of small local farms who would not otherwise be in production. They have their own specifications for the blue mould cultures they use and it has a distinctive flavour that sets their Fourmes apart, giving mineral, zinc notes as well as sweet salted caramel and a saline quality.