Born around the Puy-de Dôme mountain range, in the five cantons of Le Cantal and eight communes of the Loire, Fourme d'Ambert dates back to the time of the Gallic druids, who, according to legend, were very fond of it.

The cows are milked at altitudes of up to 1600 metres, giving the cheese a subtle, smooth flavour. The cheese is aged for a month in a cool, damp cellar after being punched with holes to ventilate the paste and allow for blue growth.

Fourme d'Ambert is a soft blue cheese with an ivory-colored paste and bright blue mold. The taste is creamy and slightly salty.

The word "Fourme" comes from the Latin word "forma", which means "shape" and refers to the tall cylindrical container used in the preparation of this cheese.