Closely resembling its cousin, fourme d'Ambert, fourme d'Yssingeaux is a blue cow's milk cheese with the delicious taste of the terroir. Its name is a gallicisation of the Occitan word for cheese, fourma.
Cylindrical in shape, fourme d'Yssingeaux is a cheese with an uncooked, unpressed centre and a dry, bloomy rind. It has a strong flavour and can be eaten all year round in various ways. Although it can be enjoyed as it is with a nice slice of country bread, fourme d'Yssingeaux is also renowned for enhancing meat dishes. It is also delicious with a little yellow fruit jam, another regional speciality.
