| CHAMBERTIN |
 Description:
Today, both the
monks’ walled Clos de Beze and the Bertin’s Field ( Champ Bertin)
produce some of the finest red wines in Burgundy. Close by at Brochon, a cheese
making family, in the last half of the twentieth century, created an excellent
cheese to accompany these wines.
Texture:
The cheeses shape, colour and
texture are a delight to behold. Once cut, the heart of the cheese is hard
which is normal and part of the cheese’s identity.
Taste:
Here
one has an open, frank tasting cheese with little subtle savours, a
mouth-watering pleasure on the palate.At the end of the maturing period a touch
of Marc de Bourgogne is added which gives the cheese a note of the Epoisses
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
1 to 2 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
