Fourme de Montbrison

Fourme de Montbrison is an unpressed and salted soft cheese made from cow's milk in the Loire and Puy-de-Dôme regions in France. On the inside, there are blue mouldy veins dispersed throughout the body, with a mild, rustic taste reminiscent of mushrooms and nuts, and a creamy, firm texture.

The color of the body is pale yellow. It is naturally aged in caves for at least 28 days, but the maturation process can be prolonged for up to 5 months. Although it is a tall cheese, it is recommended to cut it in horizontal slices instead of wedges.

Pair it with half dry white wines if you have the luck of finding it because it is not produced on a large scale due to its cousin, Fourme D'Ambert overshadowing it.