Ami du Chambertin is a distinguished French cheese from the Burgundy region, specifically the village of Gevrey-Chambertin. This cheese is made from cow’s milk which is heated and combined with rennet to form curds, which are then cut and drained. After this, the curds are molded and pressed to remove excess whey, shaping the cheese into its distinctive form. The cheese is then salted and aged for approximately six to eight weeks. During the aging process, it is regularly washed with brine, which encourages the growth of the specific bacteria responsible for its characteristic rind and flavor.
