Division 1 Heading II ‘Description of the product’

• The following organoleptic description supplements the description of the product: ‘Fourme de Montbrison has a homogeneous, slightly firm texture and melts in the mouth. It has a subtle, scented flavour and a fruity, milky taste with a hint of a blue cheese, making it rather mild. A hint of salt and a slight bitterness are accepted’. This description is useful for the organoleptic examination of the product during inspection.

• It is specified that ‘Cutting Fourme de Montbrison is authorised if it does not completely alter its texture. Rind must be present on portions weighing more than 50 grams’.

Given the continuous changes in the ways cheese is consumed, this provision establishes a framework in order to prevent deviations in terms of the type of cut.