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L’Ami du Chambertin cheese is washed with Marc de Bourgogne for at least 4 weeks. Its surface is wet, well wrinkled and red brick coloured, its dough is mainly creamy under the rind and firm at heart. In the mouth it is powerful near the edges, fine, creamy and buttery in the center.
Raymond, Jean and now Olivier keep valuing the tradition of the manufacture of the washed ring since 1920. This Burgundian cheese factory is now trying to expand and modernise the business while they maintain the heritage of this expertise.