description Fourme de Montbrison Overview
Fourme de Montbrison is a French blue cheese produced in the Loire department of France from cow's milk. It received its own AOC (Appellation d'Origine Contrôlée) designation in 1972, formally distinguishing it from the closely related Fourme d'Ambert. The cheese is aged on spruce planks, a traditional method that contributes to its distinctive character. It has a firm yet creamy texture with blue-green veining and is formed in a tall, cylindrical shape.
Fourme de Montbrison also holds Protected Designation of Origin (PDO) status under European regulations.
help Fourme de Montbrison FAQ
What milk and region are used for Fourme de Montbrison?
Fourme de Montbrison is a blue cheese made from cow's milk in France's Loire department, especially around the Monts du Forez. Its AOP rules tie production to a defined local area and traditional methods.
How does Fourme de Montbrison differ from Fourme d'Ambert?
Fourme de Montbrison usually has a golden rind, a firmer texture and a mild blue flavor. Fourme d'Ambert is commonly identified by its grayish rind, creamier texture and stronger taste.
When did Fourme de Montbrison receive its own protected designation?
Fourme d'Ambert and Fourme de Montbrison were initially recognized together under an AOC in 1972. They became separate designations in 2002, and Fourme de Montbrison now has European AOP protection.
How is Fourme de Montbrison made and aged?
The curd is salted during production, molded into a cylinder and ripened on spruce boards. The spruce aging and controlled blue development help produce its golden rind and mild, fruity dairy flavor.
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