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Fourme de Montbrison

Fourme de Montbrison
Creative Commons/Nicor73
  • Made from unpasteurized cow's milk

  • Country of origin: France

  • Region: Rhone-Alpes and Auvergne

  • Family: Blue

  • Type: semi-hard, semi firm, artisan

  • Fat content: 50%

  • Rind: natural

  • Colour: pale yellow

  • Flavour: mild, milky, woody

  • Aroma: musty

  • Vegetarian: no

  • Producers: SOCIETE FROMAGERE DE ST BONNET

Fourme de Montbrison is one of the French AOC cheeses produced in Rhone-Alpes and Auvergne regions in Southern France. Its name comes from the town of Montbrison in the Loire department. It is made from unpasteurised milk of Montbéliardes cows and has the shape of a tall cylinder block.

The cheese with a distinctive, punctured orange-brown rind has a creamy coloured pate dotted with veins of blue moulds derived from Penicillium Roqueforti culture. It smells musty and woody due to the ageing on spruce boards. The flavour is milky with a hint of woodiness and frankly, too mild for a blue cheese. Cheese connoisseurs who are ready to experiment with blue cheeses could start with Fourme de Montbrison.

The cheese received its French AOC status in 1972 along with Fourme d'Ambert Cheese. In 2002, the two cheeses received their own separate AOC status realizing the difference in the manufacturing process.

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