Montbriac is made with the milk of Salers cows in the Auvergne region of south-central France. The rind is traditionally ashed.
Montbriac is soft and silky with a light blue veining and rich, creamy texture. It is a rich but mild blue cheese with a well balanced saltiness, which goes runny with age. Fans of Cambozola will enjoy it!
This cheese is aged for four weeks and is made with pasteurised cows’ milk and traditional rennet.
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