Fourme de Montbrison
Fourme de Montbrison is a French blue cheese made from cow's milk .
He comes from the French community Montbrison in the Loire department and carries since 1972 the AOC - Seal , which he shared with the Fourme d'Ambert , received a similar cheese from the same region, which he protecting a controlled appellation enjoys. In 1992 the seal was given to both cheeses as independent products. According to the regulations of the AOC, the Fourme de Montbrison is only allowed to be produced in 33 municipalities that are located on the Hautes Chaumes plateau of the Monts du Forez , 28 of which are in the Loire department, the remaining five in the Puy-de-Dôme department .
The Fourme de Montbrison is a semi-hard semi-hard cheese that is made in a cylindrical shape weighing 2.1–2.7 kg each, for which 20–25 liters of milk are used. The maturation time is at least 28 days to two months, the finished cheese has 50% fat in the dry matter .
It has a soft dough that melts on the tongue, its taste is mushroom-like and nutty and, compared to other blue cheeses, mild.
Web links
- La Fourme de Montbrison (French)
- Fourme de Montbrison at AOP (French)
- Fourme de Montbrison in the Schlemmer Atlas ( Memento from October 11, 2007 in the Internet Archive )