Product sold individually. Average weight: 250 G
This cheese formerly benefited from a joint AOC with Fourme d´Ambert. But it was obvious that these two very different products had to be differentiated. The Fourme d´Ambert from milk from animals grazing in altitude on the crystalline mountains of Forez and the Fourme de Montbrison from milk from herds subsisting in the alluvial plain of the Loire. In addition, the city of Ambert is located in the Auvergne region, and Montbrison in the Rhône-Alpes region.
Its golden yellow paste, low mold and clean taste have long attracted my attention.
Thermized cow's milk cheese - About 2000g for a whole piece
30% fat in the finished product
Ingredients: Lactic ferments, penicillium roqueforti, salt, rennet