Fourme de Montbrison cheese
E534618
Fourme de Montbrison cheese is a traditional French blue cheese from the Auvergne-Rhône-Alpes region, known for its cylindrical shape, creamy texture, and mild, nutty flavor.
Observed surface forms (2)
| Surface form | Occurrences |
|---|---|
| Fourme de Montbrison | 1 |
| Bleu d’Auvergne cheese | 1 |
Statements (46)
| Predicate | Object |
|---|---|
| instanceOf |
PDO cheese
ⓘ
blue cheese ⓘ |
| agingTimeMinimum | 28 days ⓘ |
| agingTimeTypical | 2 to 3 months ⓘ |
| AOCGrantedYear | 1972 ⓘ |
| AOPGrantedYear | 2002 ⓘ |
| aroma | mild ⓘ |
| consumptionTemperature | served at room temperature ⓘ |
| countryOfOrigin | France ⓘ |
| curdType | lactic and rennet curd ⓘ |
| distinguishedBy |
drier rind than Fourme d'Ambert
ⓘ
more orange rind than Fourme d'Ambert ⓘ |
| drainageMethod | vertical drainage on wooden racks ⓘ |
| fatContentApproximate | 50% of dry matter ⓘ |
| flavor |
mild
ⓘ
nutty ⓘ slightly tangy ⓘ |
| interiorColor | pale cream ⓘ |
| legalProtection | Protected Designation of Origin in the European Union ⓘ |
| maturationEnvironment | cellars ⓘ |
| milkSource | cow's milk ⓘ |
| milkTreatment | pasteurized milk ⓘ |
| mouldCulture | Penicillium roqueforti NERFINISHED ⓘ |
| pairingSuggestion |
pairs with light red wines
ⓘ
pairs with white wines ⓘ |
| productionArea |
Loire department
NERFINISHED
ⓘ
Puy-de-Dôme department NERFINISHED ⓘ |
| productionMethod | blue-veined cheese with internal mould development ⓘ |
| protectedDesignationOfOriginStatus |
AOC
ⓘ
AOP NERFINISHED ⓘ |
| regionOfOrigin | Auvergne-Rhône-Alpes NERFINISHED ⓘ |
| rindColor | orange ⓘ |
| rindType | dry rind ⓘ |
| saltingMethod | dry salting ⓘ |
| servingSuggestion |
table cheese
ⓘ
used in cooking ⓘ |
| shape | cylindrical ⓘ |
| similarTo | Fourme d'Ambert NERFINISHED ⓘ |
| texture |
creamy
ⓘ
semi-soft ⓘ |
| traditionalRegion | Monts du Forez NERFINISHED ⓘ |
| traditionalUse | local specialty of the Forez area ⓘ |
| typicalDiameterRange | 13 to 16 cm ⓘ |
| typicalHeightRange | 19 to 21 cm ⓘ |
| typicalWeightRange | 1.5 to 2.5 kg ⓘ |
| veiningColor | blue-green ⓘ |
Referenced by (3)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Montbrison
subject surface form:
Montbrison
this entity surface form:
Fourme de Montbrison
this entity surface form:
Bleu d’Auvergne cheese