A mild blue cheese with a orangish rind, Fourme de Montbrison is a cousin of Fourme d’Ambert. Tall, cylindrical and made of raw or pasteurized cow’s milk, the cheese is salted before being drained through resinous spruce racks, and turned every 12 hours for at least six days. Then it is injected with penicillium roqueforti spores, and aged for a mimimum of 28 days and often more. It melts easily, making it a good blue cheese to use in recipes.
They say they have been making cheese in the Monts de Forez since Gaulish times. There’s a 9th-century feudal chapel at La Chaulme with reliefs depicting sausages, milk, eggs etc...and Fourme de Montbrison.
AOP since 1972.
Image by Thesupermat