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Cheese from France, monts du Forez
Cow milk is seeded with Penicillium roqueforti and set with rennet, cut to small grains, and salted in the mass as it goes into tall moulds. The young cheeses drain on half-log gutters of spruce called chéneaux, which seed the orange rind, are pierced to let in air for the blue, and ripen at least 32 days. Made in 6 steps over 39 days – 40 days. The longest step, pierce and ripen in the cellar, takes at least 32 days (Ministère de l'agriculture 2025) and runs at 6–12 °C (Ministère de l'agriculture 2025). Penicillium roqueforti, seeded into the milk, which makes the blue marbling and Lactic cultures do most of the fermenting.
| Main step | at least 32 daysSet[cdc-fdm2025] | Pierce and ripen in the cellar |
|---|---|---|
| Temperature | 6–12 °CSet[cdc-fdm2025] | Pierce and ripen in the cellar |
| Acidity | pH 6.5–6.6Reported[pci-fdm] | Warm and pre-ripen the milk |
| Cow milk · Processed within 24 h of reaching the dairy; farms use raw whole milk from at most two milkings[cdc-fdm2025] |
| Rennet · The only coagulant allowed[cdc-fdm2025] |
| Penicillium roqueforti[cdc-fdm2025] |
| Bacteria, yeast and mould cultures, calcium chloride · Allowed[cdc-fdm2025] |
| Salt · Mixed into the crumbled curd at moulding, plus a light outer salting[cdc-fdm2025] |
| Starter: lactic cultures with Penicillium roqueforti and rennet |
Total time across the recorded steps: 39 days – 40 days
What changes: Starting material: cow milk warmed in the vat and left to sour slightly
Farms must rennet at most 16 h after the oldest milking.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike most blues, the curd is cut very small and salted in the mass rather than on the outside, which leaves few holes, a mild blue and less salt. Draining on spruce chéneaux gives the orange rind that sets it apart from its neighbour, Fourme d'Ambert.
Farm cheeses are made from raw milk. Soft blue-veined cheeses can carry Listeria. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, and the NHS advises pregnant women to eat soft blue cheese only cooked until steaming hot.
Hazards the sources name: Listeria monocytogenes (risk named for raw-milk and soft blue-veined cheeses).
Every number is labelled with how it is known. How this atlas is made
The specification traces the cheese to the early Middle Ages in the high Forez, where it was made in summer in mountain huts called jasseries, by women, while the men worked the fields below. Hollowed softwood trunks served as drainage gutters. Cheeses were kept until the herds came down and sold at markets such as Montbrison. It received its own appellation in 2002.
