Camembert style Normandy
It is said that Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791.
Today, however, most producers make cheese from pasteurized milk with the same process as Marie Harel would have used. The pasteurized milk ensure the necessary food safety on little cost of taste.
Very good varieties of Camembert cheese made from pasteurised milk can be foundall over the world today.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavor. The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Merlot or traditionally a glass of Normandy cider.
Our Camembert has 55% fat in dry matter comes firm after 10 days aging and can be further aged up to 4 weeks. The cheese will become more soft and creamy, develops a strong ammoniac flavor.