The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. It is easily recognizable by its unusually tall cylindrical shape.
 
The pâte is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savoury flavour infused by the bacteria, beautifully complements the distinct notes of butter and cream.
 
Try the cheese as a snack with bread and fruit or crumble it on salads.