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.
Where to find fourme de rochefort?
- In the majority of food shops
- In most restaurantsYou 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)
F. Battut
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