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.