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It is a PDO cow's milk cheese of about 2.5kg with 25% fat on finished product.

It is part of the blue cheese family.

It's penetrating cellar smell gives way to a silky, grainy texture.
It's tasting time is year-round

The difference between Ambert and Montbrison cheeses lies mainly in the current draining and salting techniques:

• The fourme d'Ambert undergoes reduced draining and salting with dry salt on the surface or by brine. It is more marbled and has a slightly bloomy rind;
• Fourme de Montbrison undergoes pre-draining, grinding and salting in the mass of the curd; its drying phase is carried out lying down in spruce gutters. It has a red-orange rind and is softer, less marbled.

Montbrison celebrates its fourme every year during a dedicated weekend.