Montboissié is a French cheese from the Auvergne region, made in the mountain tradition of the Massif Central. It belongs to the family of semi-firm French mountain cheeses that share ancestry with Swiss alpine styles while carrying a distinctly French character.

Flavor Profile

The paste is supple and pale gold, scattered with small irregular openings. The flavor is mild and buttery with a gentle nuttiness and a soft grassy quality from mountain pasture. There is a light lactic tang on the finish, but nothing sharp or aggressive. It is a comfortable, approachable mountain cheese.

How to Serve

Serve at room temperature on a board as a mild counterpoint to stronger selections. Montboissié melts smoothly, which makes it useful in gratins, croque monsieur, and baked dishes. It slices cleanly for sandwiches as well.

Pairing Suggestions

Pair with a light Beaujolais, a Côtes d’Auvergne, or a dry cider. Serve with walnuts, apple slices, cured ham, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within three weeks of cutting.