Le Dauphin L’ami Du Chambertin

With an intensely fruity aroma, smooth texture and elegantly balanced flavour, L’Ami Du Chambertin is typical of the classic, soft, washed-rind monastic cheeses of Burgundy.

Created by Raymond Gaugry in 1950 using a recipe similar to Époisses (which is slightly larger), this distinctive lactic-set cow’s milk cheese is produced in the village of Gevrey-Chambertin by the Lincet family. The village is famous for its vineyards and quality Burgundy and the name L’Ami Du Chambertin (literally meaning friend of Chambertin) is a nod to both.

Hand-washed in Marc de Bourgogne and brined over three weeks, the slightly wrinkled and glossy rind varies in colour from ivory to peachy-orange and deep-red, depending on the development of B linens and geotrichum yeasts.

After leaving the dairy, the chalky centre will slowly soften to a rich, fudgy texture, while the aroma becomes more pronounced with hints of farmyard and cured meat.