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The Chambérat
 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 cylinder and weighs 600 gr.
Despite it is a very famous cheese, it is not protected by an AOC. A first request was sent in 1997 but the autorities are still studying it.
Country and origin
The Chambérat finds its origins in the Combrailles Bourbonnaises (Allier) and its history is very useful to understand the life of rural people during the last centuries.
In the past, most farmers were sharecroppers and didn’t manage to live properly, because the land’s owners usually requested a large part of the harvest.
So the farmer decided to wean the veals younger, used extra milk to make cheese and never said it to the owners.
That’s the reason why the Chambérat is still a cheese very easy and quick to make.
The Chambérat almost disappeared in the 60’s but fortunately some french farmers decided to save it, and gave a boost to its production at the end of the XXth century.
Production
From march to december
Just after the extraction, the milk is curdled, then drained without pressing.
Then it is put in a cellar for 6 to 8 weeks. During that period the cheese is turned several times, and its rind is brushed and washed.
Choice and tasting
Eyes: pink rind, yellow pate.
Nose: light smell of wet straw.
Palate: delicate flavour of nut.
Enjoy it with a white dry wine : Saint-Pourçain or young Sauvignon for example.
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