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 production ("fermier").
This is one of the mildest blue cheeses. His greatly appreciated by connoisseurs who love the rustic taste full of character.
The pate is creamy and firm. As with Roquefort, blue mould is first injected and then air is introduced to allow it to develop his smooth flavors.
Half dry white wine : Vouvray (chenin grape)