Chambérat or ferme Chambérat, as the name suggests is a farm cheese. Produced in the Auvergne region of France, is made from cow’s milk. Comes with a washed rind and a soft interior, is very close to Saint-Nectaire cheese. Strong, fleshy pink with a fruity taste. Requires a period of 8 weeks for refinement. Contains around 40-45% fat. Loved with fruity red wines of Saint-Pourçain or the Coasts of Auvergne or Coasts Roannaises.