Fourme de Montbrison

Foume de Montbrison is an AOC blue cheese from the Loire region in France. The word “Fourme” is derived from the Latin word “forma”, describing its cylindrical shape that is 8 inches high and 5 inches in diameter. Made using cow milk from Montbéliardes cows and injected with Penicillium Roqueforti, this cheese is aged for 1-2 months developing mild, rich and creamy flavor. It was granted AOC status in 1972 in partnership with Fourme D’Ambert. The recipes for the two cheeses are identical, granting it a joint AOC certification. In 2002, however, the AOC certifications split citing that terroir is a major differentiating element. This cheese is not highly produced because it has been overshadowed by Fourme D’ambert.

Country: France
Region: Town of Montbrison, Loire
Texture: Semi-firm
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both Versions are Available