FOURME DE MONTBRISON PDO
Appreciated by connoisseurs who love rustic taste.
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.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 1 month. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Pasteurized milk
- Dough: Uncooked, unpressed soft cheese with veins of blue mould
- Season(s): Spring, Fall, Winter
Ingredients:
Milk
Wine and cheese pairing
- STILL WINE: Vouvray (chenin grape)
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 365
- Lipides (G): 30.8
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 22
- Salt (G): 0
Allergens
- Allergens: Milk