It is made very locally (mainly Rochefort-Montagne, Perpezat, Laqueuille). This raw milk cheese has been made for more than 200 years and was used as currency for the payment of rents.

Characteristics of fourme de rochefort

  • Its paste is ivory in color
  • Its rind is typical: grey, flowery with brown reflections.
  • Its flavors and sweetness make this cheese irresistible to savor, a subtle blend of tangy aromas and sweetness.
  • Its weight varies from 6 to 8 kilos
  • Its diameter: from 28 to 30 cm
  • Its height: from 8 to 10 cm
  • It is matured for a minimum of 30 days.
  • It takes 65 liters of milk to make a fourme.
  • It is a pressed cheese.


It can be eaten both raw and cooked in various recipes (tomme and brioche with tomme cheese, truffade, burger, etc.).

Where to find fourme de rochefort?

  • In the majority of food shops
  • In most restaurants. You will find it raw on cheese platters but also cooked in menus
  • and among local (below are the contact details of the fourme fermière producers in Rochefort-Montagne)

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