Recognised by its orange rind, Fourme de Montbrison is made with cow’s milk from Haut- Forez and is said to date back to the era of the Arverni, long before Cesar’s conquest of Gaul. Since then this cheese has been steadily nurtured in Forez, where summers are hot and winters are harsh. This climate begets rich and varied grass. It is a remarkably fine blue cheese that has the distinction of being salted before being drained through resinous wood gutters for at least 6 days. Fourme de Montbrison can be eaten all year round but has particular scents in the spring and autumn. It has an exceptional melting quality and is terrific for cooking.