to the Loire regions
cuisine of the Forez
A slow cooked potato dish, not unlike Dauphinoise,
containing crème freche, milk, butter.
Between 1972 and 2002, two separate appellations had
existed for Fourme d’Ambert and Fourme de Montbrison, but the
appellation decree has since been re-written to amalgamate the two. The
area of production is within the ancient area of Forez.
With the appearance of a square brie of camembert,
this cheese is made from both cow and goats milk. Despite the local hype,
it is fairly ordinary in comparison to a decent Brie de Meaux.
Histoire de Vins
Place de la Mairie
T: + 33 4 77 58 96 66
7 Rue du Repos
T: + 33 4 77 58 95 09