Fourme de Montbrison

Fourme de Montbrison

What it is

Until 2002 it shared an appellation with the Fourme d'Ambert, and the split came down to two gestures: the salt goes into the curd rather than onto the rind, and the young cheeses drain lying in spruce gutters. The wood gives the dry orange crust, the salted curd a paste that is drier, less blue and distinctly fruitier.

In the kitchen

It holds heat better than its Ambert cousin: melt it into a gratin of Puy lentils or over potatoes, where the Ambert would slump to soup.

Goes with

Puy lentil Hazelnut Apple Chicken Rye berries Pear

Same species

Fourme d’Ambert

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