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Fourme
de Montbrison is a blue cheese from France that has a
resemblance to Fourme d'Ambert cheese made with pasteurized cow's milk.
The aroma of this cheese is
very smooth and impressed like a peanut. This cheese has a rough skin and
orange reddish color. This cheese is made throughout the year in the Montbrison
area of the Auvergne except in the spring.
The milk used to make Fourme
de Montbrison cheese is the milk of Montbéliardes cattle grazed in the Haut-Forez
area. The milk is collected from 33 different villages and then heated to 32 °
C.
The Fourme de Montbrison
cheese was matured in a cave for at least 28 days and then moved to a shelf
made of pine trees. During the maturation, the room temperature is maintained
between 8-10 ° C.
After 8 days in the cave,
the cheeses are pierced with a long needle for air to enter. There are two
cheese companies that produce this cheese, Fromagerie Forez-Fourme and
Fromagerie du Pont de la Pierre.
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