Division 3.2 Description of the product to which the name in (1) applies

‘Fourme de Montbrison’ is a cheese produced from renneted cow’s milk. It is made in the form of a cylinder between 17 and 21 cm in height and 11,5 and 14,5 cm in diameter, weighing 2,1 to 2,7 kg, has blue veins, is unpressed, uncooked, fermented and salted by adding salt to the curd when it is placed in the mould.

The cheese has a fat content of at least 52 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 52 grams per 100 grams of cheese.

The designation of origin ‘Fourme de Montbrison’ must not be used for the cheese until the 32nd day after renneting.

There is a bloom on the dry, orange-coloured rind, where white, yellow and red mould may also be present. The inside of the cheese is cream in colour, with a few cracks and a marbling of light blue veins.

‘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.