-
Milk type
Cow
-
Region of origin
Auvergne Rhône-Alpes
-
Cheese type
Blue cheese
-
Heat treatment
Raw milk
-
Country of origin
France
-
Type of production
Artisanal
FOURME DE MONTBRISON AOP
A fine and elegant blue cow’s milk cheese — more aromatic than strong.
Fourme de Montbrison is a gentle kind of blue. Less famous than its cousin from Ambert, but full of quiet charm. We like to age it slowly, in conditions close to the old jasseries — no need to rush or overdo it. It naturally develops its delicate floral notes and dense, comforting texture.
A blue that takes its time — and it’s all the better for it.
The origins of Fourme de Montbrison, a raw cow’s milk blue cheese, go back as far as the 9th century. In fact, the carved stone frontispiece of a chapel from that time shows what appears to be a wheel of cheese — a testament to its long-standing tradition.
Originally produced in jasseries, traditional summer dwellings in the mountains, this cheese is deeply rooted in its region. Ours is made using artisanal methods, with the aging process beginning in the caves of the Chalmazel massif — a picturesque area with a unique and thriving ecosystem. Dense and subtle, this blue cow’s milk cheese is distinctly different from its better-known cousin, Fourme d’Ambert.
