Pronunciation: [maw<em>n</em>-ruh-SHAY]

A white, unaged (see ripen) goat's-milk cheese (see chèvre) from France's Burgundy region. Montrachet has a soft, moist and creamy texture and a mildly tangy flavor. It's usually sold in logs covered in a gray, salted ash. Montrachet is best when quite young and fresh. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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