Our tasting tips
La Fourme de Montbrison can be cut into halves, quarters or eighths. It should not be cut into rings.
Fourme de Montbrison can eaten diced, grated or in raclettes. However,
the Forez style of cutting is the most appropriate: that involves pressing your thumb against the Fourme de Montbrison and cutting with a
fluid action to get the ideal portion.
Fourme de Montbrison pairs very nicely with country bread or rye bread.
Fourme de Montbrison is recommended with a Côtes du Forez PDO wine or a PGI white wine from the Pays d’Urfé (dry and fruity) or a craft beer from Forez (dark or amber).
Dry orange and bloomy rind. Creamed-coloured paste with blue-green marbling.
Supple and creamy.
It emits a cellar scent that brings to mind undergrowth. A slight taste of hazelnut.
The product is slightly firm and melts in the mouth. The blue side comes with fine and fragrant notes: it is a soft cheese but has a strong character. There is a dairy Fourme de Montbrison (pasteurised milk or raw milk or organic raw milk Fourme de Montbrison), artisanal Fourme de Montbrison (raw milk or organic milk Fourme de Montbrison) and farmhouse Fourme de Montbrison (for which the milk comes from a single herd). With so many versions there is a glorious array of flavours, something to satisfy all tastes!