Division 5.3 Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The size of ‘Fourme d’Ambert’ resulted from the economic and social system that developed in the geographical area over time to take advantage of the natural environment which favours the growth of grass and cattle rearing.

This size suited the small herds and the fact that the cheese-making was carried out by women: the cheese needed little milk to make and was easy to handle. The characteristic elongated and regular shape of ‘Fourme d’Ambert’ was particularly suited to draining in the coniferous wood gutters that were used at that time.

The paste of ‘Fourme d’Ambert’ owes its evenly distributed blue veining to the special expertise applied during its production. The size of the curd grains, combined with the stirring, determines the cohesiveness of the paste and the forming of cavities which are necessary for Penicillium roqueforti to grow. This growth, which occurs during maturing, is helped by the initial drainage on conveyors and the subsequent drainage by turning without pressing, and by the intake of oxygen thanks to piercing.

‘Fourme d’Ambert’ has a supple and unctuous texture, in particular because the curd is not milled and the draining, salting and maturing are specifically tailored to the product.

‘Fourme d’Ambert’ is the product of a particular way of living and making cheese, and, as such, the expression of community life in a natural environment of medium-altitude mountains.