Fourme de Montbrison

1. History

Fourme de Montbrison is likely one of France's oldest blue-veined cheeses, originating with the Arvernes before Caesar's conquest in the 7th century B.C., and certainly attested between the 8th and 9th centuries. Traditionally made in mountain huts (jasseries) during summer pasturing from May to October on the Hautes Chaumes of the Monts du Forez. The term "fourme" derives from Latin forma, the mold for curdling milk, evolving into "fromage" in Old French.

2. Physical characteristics

This blue-veined cheese weighs 2.1 to 2.7 kg, with a cylindrical shape molded by hand. Its distinctive orange rind comes from contact with raw spruce during the initial 6-day turning, followed by 6 weeks in aging cellars. The paste is dense, supple, and creamy, veined with subtle blue molds.

3. Taste profile

Fourme de Montbrison has a creamy, subtle flavor with discreet blue notes, distinct from its cousin Fourme d'Ambert. It offers nutty aromas from mountain pastures and a slightly spicy finish. Natural cave aging, like in Chalmazel, enhances its typical persistent bouquet.

4. Production zone and period

Produced in the Loire department, on the Ligurian side of the Monts du Forez around Montbrison and Hautes Chaumes over 1000m altitude. Historically tied to May-October pasturing, production industrialized in the 20th century with dairies. Main department code: 42 (Loire).

5. Certification

Protected by AOC since 1972 and AOP since 2010, ensuring strict standards for local raw or pasteurized cow's milk. Decrees from 1945 already defined its making and aging. This recognizes the ancestral know-how of jasseries.