Group · Dairy
Fourme d’Ambert
The fourme d’Ambert is a blue cheese from the Puy-de-Dôme, recognisable by its tall, narrow cylinder shape. Its name comes from the Latin forma, meaning mould, the same root as the French word for cheese, « fromage ». It is the mildest of the French blues, far from the punch of a Roquefort.
On the nutrition side: 339 kcal per 100 g, with 28.4 g of fat, of which 16.3 g saturated, and 20.2 g of protein. It provides 591 mg of calcium, 429 mg of phosphorus and 295 µg of vitamin A per 100 g. One point to watch: 2.2 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 339 kcal |
| Kilojoules | 1400 kJ |
| Protein | 20,2 g |
| Fat | 28,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Calcium591 mg74 %
- Phosphorus429 mg61 %
- Vitamin A295 µg37 %
- Vitamin B20,51 mg36 %
- Vitamin B120,83 µg33 %
- Zinc2,8 mg28 %
- Selenium7,6 µg14 %
- Vitamin B60,13 mg9 %
- Vitamin B9dietary folate equivalents26,4 µg
See the other 14 nutrients
- Iodine13 µg9 %
- Vitamin B50,48 mg8 %
- Omega-3 ALA0,15 g8 %
- Total omega-30,17 g7 %
- Vitamin E0,75 mg6 %
- Magnesium23,3 mg6 %
- EPA0,02 g6 %
- Potassium107 mg5 %
- Vitamin B10,05 mg5 %
- Copper0,04 mg4 %
- Vitamin K12,5 µg3 %
- Omega-6 LA0,33 g3 %
- Vitamin B30,27 mg2 %
- Manganese0,03 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Its mildness is a trap worth knowing about. It tastes less salty than a Roquefort, yet it contains 2.2 g per 100 g. How salty something tastes does not follow its real salt content: this is true of all mild blue cheeses.
It melts remarkably well. Its creamy texture binds a sauce without cream: 40 g melted into a little milk is enough for pasta for four, or to coat a steak. This is its most interesting use, as with gorgonzola.
591 mg of calcium per 100 g. A 30 g portion covers 22% of the reference intake. On this measure, blue cheeses sit between soft cheeses and pressed cheeses.
It is almost always pasteurised. Unlike many AOP cheeses from the Auvergne, fourme d’Ambert is mostly made with pasteurised milk, so it suits pregnant women, provided you check the label.
Pear, walnuts, sweet wine. The classic pairings are not just decoration: sugar and fat soften the salt and the sharpness. A pear and a few walnuts turn 20 g of fourme into a dessert.