Small Chambérat

(1 customer review)

Weight: 600

Maturation: 8 weeks minimum

Cheese Type: Uncooked, Pressed cheese

Known as the oldest cheese in Allier province in France, it is said that Small Chambérat has existed since 1740 under the reign of Louis XV. Althought the cheese almost disappeared in the 60’s, Chambérat is still produced to this day by only one dairy factory and three farms.

Made from cow milk, Small Chambérat is a round-shaped cheese with a washed pink to orange smooth rind. Matured for 2 months in a cellar, the Chambérat 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.

Wine Pairing:

White wines (Sauvignon Blanc, Cotes du Roussillon, Sancerre)



1 review for Small Chambérat

  1. Paul C

    Sadly, this is one of the most boring cheeses I’ve had from CheeseClub… the paste is very very mild indeed – vaguely milky, but not much else, and the rind is of the type best cut off and binned (dry, mouldy cardboard sort of taste).

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