Auvergne-Rhône-Alpes · France
Fourme de Montbrison.
Fourme de Montbrison is a gentler blue than its bolder cousins—one that whispers rather than shouts. Creamy and semi-soft with a subtle fruity character, it carries delicate floral notes and an earthy cellar minerality, with just enough salt to anchor its mild blue veining. The natural, orange-blushed rind hints at the careful brine washing that distinguishes it, while the texture crumbles with an almost mushroom-like earthiness.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Fourme de Montbrison shared AOC protection with Fourme d'Ambert from 1972 until 2002, when they received separate designations.
The Montbrison version is distinguished by a more orange-hued rind (from brine washing) and is rested on rye-wood channels (chéneaux) and quarter-turned during the first days of aging. It is slightly drier and less creamy than Fourme d'Ambert.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 1–4 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Fourme de Montbrison's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Fourme.
22 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Fourme de Montbrison are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.