| FOURME DE MONTBRISON |
 Description:
The word "fourme" comes
from the latin forma, which means shape or form. The Fourme de Montbrison is
cousin to the Fourme d'Ambert. Both these cheeses are members of the AOC
family. The production is either cooperative or artisan; there are no farm
("fermier") cheeses made. This is one of the mildest blue cheeses. It is
greatly appreciated by connoisseurs who love the rustic taste full of
character.
Texture:
Its
pâte is creamy and firm. As with Roquefort, blue mould is first injected
and then air is introduced to allow it to develop its smooth flavors.
Taste:
It is greatly
appreciated by connoisseurs who love the rustic taste full of character. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1972 |
| Weight |
 |
2000 g |
| Affinage |
 |
|
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
