The small round is produced in the mountain valleys of the Puy-de-Dôme, Cantal and the Loire between 600 and 1600 meters altitude. The milk comes exclusively from cows grazing in the mountain pastures, which gives it the slightly bitter, nutty-fruity flavor.
After draining, the loaf is salted for 24 hours and pricked with needles to allow the molds to develop better.

For those who want to take a look at the production process, the Fourmfolies, Ambert's cheese festival, features workshops and demonstrations by local affineurs.
There are also tasting booths from some 80 exhibitors from all over France, who bring their regional cheese celebrities.

In addition, unusual cheese dishes can be cooked and tasted together, because the Fourme d `Ambert is excellent for gratinating in vegetable casseroles or as a spicy addition in raclette and is also a wonderful companion to wines with residual sweetness such as Sauternes, Port or Gewürztraminer.

In addition to culinary delights, musical groups - from traditional to rock - street performers and a small circus provide entertainment.
In addition, the farmers of the Puy-de-Dôme exhibit their cows in a small agricultural show, which, after all, contribute significantly to the quality of the cheese.