Montbray

Montbray is a French soft-ripened cheese made in the region of Normandy. It is a cow's milk cheese, distinguished by a line of vegetable ash running through its center, dividing the cheese into two layers. This ash layer, traditionally charcoal-based, is added during the cheese-making process and contributes to the cheese's distinct appearance and flavour.

The texture of Montbray is creamy and smooth, becoming softer as it matures. The rind is edible and often has a bloomy white appearance. The flavor is generally mild and buttery when young, developing a stronger, more pronounced taste with age. It is often described as having hints of mushroom and hay.

Montbray is typically enjoyed on its own, with bread or crackers, or as part of a cheese board. It pairs well with white wines from the Loire Valley or Normandy cider. The cheese is generally available year-round. The practice of using ash layers in cheese dates back centuries and historically served both to drain the cheese and to prevent the layers from sticking together. Today, the ash is primarily used for visual appeal and flavour enhancement.