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| Fourme de Montbrison | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Montbrison |
| Source of milk | Cows |
| Pasteurised | Yes (coopérative); no (artisanal) |
| Texture | Blue cheese[1] |
| Aging time | 4-8 weeks |
| Certification | French AOC 1972, EU PDO 2010 |
| Named after | Montbrison |
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Fourme de Montbrison (French pronunciation: [fuʁm də mɔ̃bʁizɔ̃]) is a cow's-milk cheese[1] made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.
The word fourme is derived from the Latin word forma meaning "shape", the same root from which the French word fromage is believed to have been derived.[2]
The cheese is manufactured in tall cylindrical blocks weighing between 1.5 and 2 kg (3.3 and 4.4 lb). The blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices.
Fourme de Montbrison has a characteristic orange-brown rind[3] with a creamy-coloured pâte, speckled with gentle streaks of blue mould. Its Appellation d'Origine Contrôlée status was granted in 1972 under a joint decree with Fourme d'Ambert, a similar blue cheese also from the same region. In 2002 the two cheeses received AOC status in their own right, recognizing the differences in their manufacture.[4]
With a musty scent, the cheese is extremely mild for a blue cheese and has a dry taste.
- ^ a b Cite error: The named reference
Papademas & Bintsis 2017was invoked but never defined (see the help page). - ^ Masui, Kazuko; Tomoko Yamada (1996). French Cheeses. Dorling Kindersley. p. 134. ISBN 0-7513-0896-X.
- ^ Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 291. ISBN 978-0-19-933089-8. Retrieved 2021-04-09.
- ^ "AOC". Fourme d'Ambert et de Montbrison. Archived from the original on 2007-02-11. Retrieved 2007-11-23.