Fourme d'Ambert is a rich and creamy cow's milk blue. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy and mild flavor with a slightly nutty finish. The paste is both soft and smooth. Try this cheese with sweet Sauternes as a dessert course or as a light meal accompanying a salad and slice of crusty bread. Fourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape. The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.