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Chambérat

Named after a village (46°25'7.46"N 2°24'46.45"E) of the Allier département, the Chambérat is a very little known type of cheese which popularity has not spread yet beyond its traditional area of production. Even in the nearby town of Montluçon, finding Chambérat is quite a challenge. This is too bad, as this distant cousin of world-famous St.-Nectaire has a strong personality of its own. In 1997, producers of Chambérat filed a request for an appellation d'origine contrôlée that would certainly help make the world aware of this hidden little gem.

Bleu d'Auvergne

In contrast with the Chambérat, the Bleu d'Auvergne is well-known. Yet it does not receive the same praises that other types of Bleu do and is often considered as a cheap, tasteless alternative to Bleu des Causses or obviously Roquefort. While a significant part of the Bleu d'Auvergne production is actually quite indifferent, a good example at maturity will reveal a very rich creamy taste, and in the author's opinion, will outshine pretty much everything else's on the cheese plate this day - especially if a good red bordeaux is around.