Originally Posted by Gerco

oh, a little bit about it from cheese.com....

Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). It is traditional, farmhouse and cooperative, blue cheese. Fourme d`Ambert is more supple and dense than more blues. The flavor is savory and nutty. You can easily recognize it by its unusually tall cylindrical shape. Today the cheese is produced with pasteurized milk. The maturing process takes place in humid cellars. The pâté is creamy with a lasting taste of wine. Extremely pleasant, this is one of our Cheese Master specialties. The period of maturing is 3 to 4 weeks and every week the cheeses are injected by a syringe, containing Vouvray moelleux. Similar cheeses include Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel.