fourme de Montbrison has been produced in France since the Middle Ages, but this cow's milk cheese may swiftly become a scarce commodity. The largest remaining producer of fourme de Montbrison closed its doors last year, leaving only three (including a single farm) in existence. Luckily, France's professional federation of cheese-makers has stepped up to the plate with a campaign to spread awareness about one of France's mildest blue cheeses.

Marie-Agnès Plagne, 49, is the only farmer in France still making unpasteurised fourme de Montbrison on site, sticking to a cheese-making tradition that, in her husband René's family, is unbroken for eight generations.

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Photo by NICOR73