Camembert Fermier Jouvence I Le Fromage Yard

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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, townIle de France, La Boissière-Ecole
Source of milkCow’s milk
Texture: Supple and creamy
FlavourButtery, creamy, smooth
Aging timeminimum 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!

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  • 5
    Lovely soft cheese.

    Posted by Sandra Perrett on 28th Dec 2020

    So decedent - perfect addition for a cheese platter.

  • 5
    Close to the real thing!

    Posted by JP on 11th Mar 2018

    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!