Division 3.2 Description of the product to which the name in (1) applies

The cheese with the designation of origin ‘Fourme d’Ambert’ is a blue-veined, unpressed, uncooked, fermented, and salted cheese, made from renneted cow’s milk and produced in the form of a cylinder between 17 and 21 cm in height and 12,5 and 14 cm in diameter, weighing from 1,9 to 2,5 kg.

The cheese has a fat content of at least 50 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 50 grams per 100 grams of cheese.

The designation of origin ‘Fourme d’Ambert’ may not be used for the cheese until the 28th day after renneting.

‘Fourme d’Ambert’ is a cheese which has a bloom on its dry, grey to light-grey coloured rind, where white, yellow and red mould may also be present and which may have a blue sheen. The inside of the cheese, which is white to cream in colour, shows cracks and evenly distributed blue to green veining.

‘Fourme d’Ambert’ has a supple and unctuous texture. It has a subtle, scented flavour, a milky taste accentuated by a combination of flavours produced by strains of Penicillium roqueforti, and a characteristic fruity taste. A hint of salt and a slight bitterness are accepted.