 A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme, Puy-de-Dôme.Although most often produced with pasteurized milk by industry and "Coopératives", more recently "artisanal" production has begun using raw milk, and "farm" or "fermier" production has now restarted.Presently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'Ambert fermière AOP made with raw milk.