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 pasteurised milk from the Salers breed of cow, cheeses are coated in ash that gives the cheese its attractive blue grey exterior.

Montbriac has a soft, silky, fairly open texture, similar to brie, that is sparsely shot through with pockets of blue mould. The rest of the paste is a pale, cream colour and becomes soft and runny with age.