Wednesday 14th September 2011
by Veronique RICHEZ-LEROUGE
40 T per year
1 dairy and 3 farmers
100% made with raw milk
The Chambérat is a typical cheese from the Bourbonnais, and is called as the village where it was born. It is made with raw cow’s milk only. Its pate is soft and its rind washed.
As the Saint-Nectaire, you could find 2 different kinds of Chambérat :
The Chambérat fermier or Gros Chambérat, which is a 5 cm high, 18 cm across cylinder and weighs 1,4 kg.
The Chambérat laitier or Petit Chambérat, which is a 3 cm high, 14 cm across (...)
