The combination of flavours is superb, the heat of the peppercorns is tempered by the mellow freshness of the cheese.

Chanteraine is one of a group of cheeses called triple cream cheeses. They are extremely rich and are all made by adding cream to milk just before the cheese is made. The better known cheese called Croupet, named after a village in the Brie region, is also a triple cream cheese.

The cream used in the making of Chanteraine is a by-product from the making of Brie de Meaux. The A.O.C. regulations dictate the fat content permitted when making Brie de Meaux and any excess cream has to be skimmed off. This unpasteurised cream is then added to unpasteurised full milk to create the triple cream Chanteraine.

Chanteraine Poivre is made by coating the fresh Chanteraine with peppercorns and then placing them in cool cellars for two weeks. During this time a white bloomy mould covers the cheese.

The combination of flavours is superb, the heat of the peppercorns is tempered by the mellow freshness of the cheese. Each cheese is approximately 15cm in diameter, 4 to 5 cm deep, weighs half a kilo and has a fat content of 75%.

Chanteraine is excellent on the cheese board or can be used to make cocktail canapés. It goes well with the full heavier wines of the Bourgogne.