Fourme de Montbrison [SEP] material used
Fourme de Montbrison
Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire "department".
The word "fourme" is derived from the Latin word "forma" meaning "shape", the same root from which the French word "fromage" is believed to have been derived.
The cheese is manufactured in tall cylindrical blocks weighing between . The blocks are 13 centimetres in diameter
Penicillium glaucum
Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use "Penicillium roqueforti".)
In 1874, Sir William Roberts, a physician from Manchester,