Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status.
Wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines as well as full-bodied reds such as Rhone’s, Pinot Noirs, and Syrah.
Similar cheeses include Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex, and Bleu de Septmoncel.
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