Maturation: 8 weeks minimum
Cheese Type: Uncooked, Pressed cheese
Known as the oldest cheese in Allier province in France, it is said that Chambérat has existed since 1740 under the reign of Louis XV. Although the cheese almost disappeared in the 60’s, the Chambérat is still produced to this day thanks to only one dairy factory and three farms.
Made from cow milk, Grand Chambérat is a round-shaped cheese with a washed pink to orange smooth rind. Matured for 2 months in a cellar, the Chamberat has an unctuous semi-soft ivory paste. The milky, hazelnutty and hay notes illustrate the traditional flavours of Auvergne region while a fruity finish makes it delightful.
White wines (Sauvignon Blanc, Cotes du Roussillon, Sancerre)
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Cheese Club Team