Fourme

Fourme is a family of French blue cheeses made from cow's milk. The most well-known variety is Fourme d'Ambert, which is produced in the Auvergne region of France. Other types include Fourme de Montbrison and Fourme d'Issoire.

These cheeses are characterized by their distinctive blue veins, which are a result of the Penicillium roqueforti mold introduced during the cheesemaking process. Fourme cheeses are typically semi-firm to firm in texture, with a creamy, crumbly consistency. Their aroma is pungent and characteristic of blue cheeses.

The flavor of Fourme is generally mild for a blue cheese, with a balanced sweetness and a hint of nuttiness. Fourme d'Ambert, in particular, is known for its delicate and fruity notes. The aging process, which can last for several months, allows the flavors to develop and the blue veins to spread throughout the cheese.

Fourme cheeses are often enjoyed on a cheese board, paired with fruits, nuts, and crusty bread. They also lend themselves well to cooking, adding a unique depth of flavor to sauces, gratins, and salads. Due to their relatively mild blue cheese profile, they can be a good introduction for those new to blue cheese varieties. The production of Fourme d'Ambert is protected by an Appellation d'Origine Contrôlée (AOC) status, ensuring its traditional production methods and regional origin.