The commune of Montbrison is located in the Loire department, central France. Known for its blue cheese, it is aged in a cave. It is also a PDO cheese. The locals say that the cheese tastes great and can easily be used as a dessert or appetizer. The town is a popular place to visit in the Loire region, so be sure to stop by to try some of the local dishes.
Fourme de Montbrison is a blue cheese
The Fourme de Montbrison is a French blue cheese made from cow’s milk. It is produced in the Auvergne and Rhone-Alpes regions of southern France. Its name comes from the town of Montbrison, in the Loire department. It is typically shaped in tall cylindrical blocks that are between thirteen and 19 cm in diameter. It can be purchased in slices, and has a mild taste.
In the early twentieth century, milk collection began in the area. A small Coop dairy was established in Chalmazel and collected milk from several farms by horse and cart. By 1928, this milk collection system evolved into modern dairies. After the Second World War, many farmers emigrated to the larger cities, leaving their livestock in the countryside. Consequently, the cheeses produced in these regions were eventually sold in the Montbrison market.
It is aged in a cave
Montbrison is a French blue cheese that has been aged in a cave for more than two years. The cheese is made by a mother and her daughter. The affinage process takes place in a cave at 1,200 meters above sea level. The cheese is then shipped to various clients. In 1972, the Fourme de Montbrison cheese was awarded the A.O.C. status, and in 2001, the Fourme d’Ambert cheese was given the same title.
Montbrison is a soft, unpressed cheese from the Loire and Puy-de-Dôme regions in France. It has a pale yellow, slightly rough rind and a soft, firm texture. It is aged in a cave for a minimum of 28 days, and some are aged for up to five months. The cheese is generally cut into thin, horizontal slices to enhance its flavor.
It is produced at a high altitude
The Fourme de Montbrison is a round cheese that is aged at high altitudes. This cheese is crafted using artisan techniques and is sold to individual and group buyers. Fourme de Montbrison takes between 5.2 and 6.6 gallons of milk to make. It has a dry rind and a mild milky taste.
The commune of Montbrison is located in the centre of the Loire department, with an area of 16.3 square kilometers and an average elevation of 461 meters. The city is served by the Vizezy highway, which is 43.3 km long, and the Moingt highway, which is 22.6 km long. Montbrison is home to approximately 15,689 people.
It is a PDO cheese
Montbrison is a PDO cheese that is made in the area of Sauvain, France. The PDO designation protects the cheese from taint from other cheeses. The cheese has a distinctive blue vein and is produced by a special bacterial strain. This cheese is known for its intense flavor and unique blue veins.
This cheese is made from cow’s milk and is 2.5 kg in weight. It contains 25 percent fat. It has a velvety texture and penetrating cellar aroma. It undergoes three different production processes, including pre-draining, grinding and salting. It is then dried in spruce gutters. The rind is red and slightly marbled.
It is a cow’s milk cheese
Fourme de Montbrison is a cow’s-milk cheese from France. Its name comes from the town of Montbrison in the Loire department. The cheese is traditionally produced in stone buildings with thatched roofs. It has a soft texture and blue veins in the paste. The cheese is aged for one to two months.
The cheese is made by mothers and daughters. It matures in the summer and is sold in the Montbrison market in autumn.
