Fourme de Montbrison AOP

 

Each Fourme de Montbrison requires 20 to 25 litres of milk from cows fed on the delicious Haut Forez grass! This blue-veined cheese is salted in the mass, drained on spruce gutters for 6 days, matured for 3 months at the producer’s.

Slightly brittle texture, on the palate, the scents of heather flowers and gentian transport you.

 

Ingredients : Raw cow’s milk, Salt, Penicillium roqueforti