L’Ami Du Chambertin is a soft, washed-rind cow’s milk cheese from Burgundy with a smooth, rich texture and an intensely fruity aroma. Elegantly balanced in flavour, it is reminiscent of traditional monastic cheeses like Époisses, and was created in 1950 by Raymond Gaugry. Produced in the wine-famous village of Gevrey-Chambertin by the Lincet family, its name, meaning "friend of Chambertin", pays tribute to the region’s celebrated vineyards.
Hand-washed in Marc de Bourgogne and matured over three weeks, the cheese develops a glossy, wrinkled rind that ranges in colour from ivory to deep red, thanks to the activity of B. linens and geotrichum yeasts. As it ripens, the chalky centre gives way to a soft, fudgy interior, while the aroma deepens to include earthy notes of farmyard and cured meat.