Made in the Auverge region of south-central France, Mont Briac is a comparatively recent invention created by Fromagerie de l'Ance under the name Roche Baron, a fairly large producer that also produces St Agur.
Made from pasturized milk from the Salers breed of cow, cheeses are coated in ash that gives the cheese its attractive blue gray exterior.
Montbriac has a soft, silky, fairly open texture, similar to brie, that is sparsely shot through with pockets of blue mold. The rest of the paste is a pale, cream color and becomes soft and runny with age.
Cheeses are matured for about three or four weeks. Flavors are that of a rich (55% butterfat), gentle and creamy blue, with notes of mushrooms, cellar, salt and blue.
A very accessible and pleasant cheese that pairs well with an earthy Pinot Noir or Champagne.