Savouring La Fourme d’Ambert
...must have an eye and a knack for judging the maturation process. Does this vocation appeal to you? Would you like to become a cheese merchant ? Contact us at : www.devenirfromager.com...
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Press page
...complémentaires ou visuel HD : Agence Qui Plus Est 04 73 74 62 35 Anne-Cécile Runavot – +33 (0)6 34 87 35 87 anne-cecile.runavot@quiplusest.com Marc Chaumeix – +33 (0)6 82 17...
The Specifications
...150 days per year”, so almost 5 months ! “All fodder used for feeding milk cows must come from within the Appellation area”, simply because it is defined by the characteristics...
Quality Control
...to support operatives in a return to meeting specifications. However, in the event of a serious problem or where remedial actions (or a compliance plan) are not carried out, the...
Clafoutis à La Fourme d’Ambert
Manufacture
...of the Cantal and in 8 Loire communes. The richness and biodiversity of this region give the cheese its subtle and delicate aroma. MILK PRODUCTION The production conditions –...
Les Fourmofolies 2020 sont de retour !
...au 2 août 2020. Un savoureux programme, entre musique, produits du terroir, démonstrations de chefs, ferme à ciel ouvert et autres animations festives. Restez connectés pour découvrir le programme complet...
Contact
...Fourme d’Ambert : Syndicat Interprofessionnel de la Fourme d’Ambert (SIFam) VetagroSup Campus Agronomique de Clermont 89 Avenue de l’Europe BP 35 63370 LEMPDES Téléphone : 04 73 98 69 49 Email : contact@fourme-ambert.com...
Fourme d’Ambert
...in the heart of the Auvergne-Rhônes-Alpes region, between 600m and 1600m altitude. Mild and creamy, it’s an essential component to any cheese board and an excellent ally in the kitchen....
The Producers
...central plateau. The commercial property’s contract of sale stipulated that the owner would train the buyer in how to mature Saint-Nectaire. At the time, Saint-Nectaire cheeses were aged in multi-storey...