A general term for any of a range of cow's-milk cheeses produced in central France. It is an Auvergne dialect word, descended via Provençal forma, ‘a cheese’ from Latin forma, ‘a cheese mould’ (ultimate source also of modern French fromage, ‘cheese’). The best-known fourme is fourme d'Ambert, which is similar to Stilton. It is made in a tall sturdy cylinder shape, and traditionally cut horizontally.
Subjects: Cookery, Food, and Drink.