This farmhouse camembert is made according to traditional methods and has a supple and creamy texture. The rind is white, cream in color and rusty on the ridge. With its intense stable and farmhouse notes, the cheese is a real delight on the palate. It ripened for a least 26 days.
Country of origin: France
Region, town: Ile de France, La Boissière-Ecole
Source of milk: Cow’s milk
Texture: Supple and creamy
Flavour: Buttery, creamy, smooth
Aging time: minimum 26 days
Serving suggestion: Silky and oozing on the plate they are delicious with a crispy piece of bread and some olives. Try sprinkling with a little oil and garlic slices and cook olive -This cheese is excellent roasted - Perfect for the picnic.
Wine Pairing: Pair with a Blonde Beer or a Cider to change!
So decedent - perfect addition for a cheese platter.
By law, it is impossible to import the tastiest French camemberts (made with raw milk) in Australia. This camembert made with pasteurised milk makes great honour to its raw milk cousins by providing a very close genuine experience, from both a smell and taste perspective. If your partner or family are not fond of its very "characteristic" smell, a sealed plastic box is recommended to store it in the fridge. As I said, it is very close to the real thing :-). Bon appétit!