Thierry Chelle Fourme DambertThierry Chelle Fourme Dambert
©Denis Pourcher

Chef Thierry Chelle,
king of fourme cheese

We went to meet Toque d’Auvergne chef Thierry Chelle, who knows how to sublimate fourme so well. In fact, 20 years ago, as chef of the Ambertois restaurantLes Copains “, Thierry made a wish: “to take fourme cheese off the cheese board and into the kitchen”. His wish has come true, and the Fourmofolies festival in August in Ambert, and the Happy Fourme events held throughout France, appeal to many taste buds.

Fourme d'Ambert ALF 5

One of the Toques d'Auvergne enhances the softest of blues

The Fourme d’Ambert protected designation of origin includes 7 farmhouse producers and 6 cheese dairies that process milk from several hundred producers.

“What I like: its mildness, its main asset. Cooking is all about balancing flavors, and this cheese knows how to leave room for the flavors that accompany it. Gambas with fourme cheese, for example: if you replace it with roquefort, you’ll only taste the roquefort and not the gambas at all”.

explains cook Thierry Chelle.

Recipe for Hautes-Chaumes cake with Fourme d'Ambert cheese by Thierry Chelle

“For Taste Week, I then make a blueberry-furm cake for the kids, two flagship products of the region, a perfect mix to think about sweet and savory flavors.”

List of ingredients

  • 60 minutes total, for 8 people.
  • 3 eggs
  • 125 g sugar
  • 250 g flour
  • 1/2 sachet yeast
  • 75 g butter
  • 200 g blueberries
  • 150 g Fourme d’Ambert cheese

The steps :

  • Step 1: In a bowl, whisk the eggs with the sugar. Add the flour and baking powder at the same time.
  • Step 2: Add the warm melted butter, a pinch of salt and the crumbled Fourme d'Ambert cheese.
  • Step 3: Add the blueberries without crushing them. Bake the cake in a non-stick tin at 150° for 45 minutes.
  • Chef's concluding suggestion: serve with vanilla ice cream!

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