Fourme de Montbrison is one of the French AOC cheeses produced in Rhone-Alpes and Auvergne regions in Southern France. Its name comes from the town of Montbrison in the Loire department. It is made from unpasteurised milk of Montbéliardes cows and has the shape of a tall cylinder block.
About the producer: Founded in 1913 by the Rizand family, Fromagerie du Pont de la Pierre is located in Saint-Bonnet-le-Courreau, in the heart of the Loire county. They produce two AOC famous cheeses: Fourme d’Ambert and de Montbrison.
Origin: Rhône-Alpes Auvergne Region, South-Eastern France
Portion Size: 200Gr approx.
Stuff to Consider (allergen, type of milk, etc.): Unpasteurised cow’s
Tip: Keep stored at +4° C – Take it out 15 minutes before tasting