Iconic in the World of Cheese
- Normandy, France
- Raw or Pasteurized Cow Milk
- Soft Ripened
- Smells: Forest Floor, Salt
- Texture: Gooey, Firm Rind
- Taste: Raw Mushrooms, Moss, Salt, Fresh Milk
- Finish: Salty Sea, Raw Almonds
Camembert… Oh where shall we begin. Well, just shy of the turn of the 19th century in the French town of Normandy this little gem was born. We are unsure who was the first to create the recipe or to begin to sell Camembert, but oh how it has become a key player in the cheese world. Like many other cheeses or wines, this cheese has strict guidelines, such as…It must be made in Normandy, France, with only raw or pasteurized cow’s milk, sprayed with a particular mold, then formed to be exactly 250 grams, aged for a minimum of 3 weeks, and my goodness! Yet this is the beauty of the cheese world, is it not? Similar to Brie, but usually fuller in character due to their smaller forms. Most Camemberts are slightly oozy, earthy and mushroomy while still holding onto those fresh milk qualities, with a firm bloomy rind. The Camembert I enjoyed this morning, is crafted by Xavier David and of course did not disappoint.
Whether baked whole, smeared, or sliced, Camembert is friends with berries, nuts, charcuterie, most french red wines and why not with a white. So... are you ready for this adventure?