Ami du Chambertin
Ami du Chambertin is a French semi-soft cow's milk cheese from Gevrey-Chambertin in Burgundy, created in 1950 and closely related to Epoisses. Its rind is washed with Marc de Bourgogne brandy, which gives the cheese a sharp aroma and a mild, creamy taste.
Key Facts
| Country of Origin | France |
| Specific Origin | Gevrey-Chambertin, Burgundy |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized |
| Fat Content | 45% |
| Rind | Washed |
| Texture | Semi-soft, artisan, brined |
| Flavor | Buttery, sharp |
| Aroma | Strong, sharp, with notes of brandy |
| Colors | White |
| Forms | Disc, 8.5 to 9 cm diameter, 4 to 4.5 cm high, 250 g |
| Age | 1 to 2 months |
| Also Known As | L'Ami du Chambertin |
What is Ami du Chambertin Cheese?
Ami du Chambertin, also called L'Ami du Chambertin, is a semi-soft French cheese made from cow's milk. It was created in 1950 by the cheesemaker Raymond Gaugry, who lived beside the vineyards of Gevrey-Chambertin and chose the name himself. Its closest relative is another soft cheese, Epoisses.
The milk comes from three cattle breeds: Brune, French Simmental and Montbeliarde. A single dairy collects it from more than 13 milk producers, and the pasture plants the cows graze on do much to set the flavor. The cheese is made from spring through autumn and then aged for one to two months in a damp cellar. Through that time the rind is washed regularly with Marc de Bourgogne brandy, which gives it an orange color and a distinctive taste.
Each wheel is a disc 8.5 to 9 centimeters across and 4 to 4.5 centimeters high, weighing 250 grams. The surface is moist, slightly wrinkled and red-orange. The aroma is strong and sharp with brandy notes, while the taste is mild and creamy.
It is eaten on its own, with the red wine Gevrey Chambertin or the white Puligny-Montrachet.
How Does Ami du Chambertin Cheese Compare?
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