A slightly yellow paste and a distinctive character.
A PDO from Auvergne, less well-known than Ambert, it also shares the typical cylinder shape from which both take their names.
Hubert Tarit produces his cheeses according to an ancestral recipe: as in the past, the Fourmes are salted during molding, and drained on wooden channels that give the rind its authentic color. After a few days of maturing, the Fourmes are pricked with long needles to promote the appearance of the blue color. Fourme is matured slowly in damp, cool, natural cellars.
Fourme de Montbrison has a slightly yellow, supple and fragrant paste, discreetly marbled with blue. Finally, maturing reveals a creamy paste with a mild, fine flavor, which can show a much more fiery temperament with a longer sleep in cellars.