05 Apr 2017

Camembert

 

This raw milk cheese is still hand-cast by the ladle and retains all its traditional artisanal character.


This appellation d'origine côntrolée cheese uses only milk from Normandy cows which has been collected within a radius of less than 25km around the cheese dairy.

The minimum ripening time of three weeks is what gives this delicious cheese is distinctive bloomy, edible rind and creamy interior.
 
This particular variety of Camembert has obtained 9 gold medals in the general agricultural competition of Paris.

We prefer our camembert baked, and served with toast for dipping.

  Tagged as : Artisan, Cheese, cheese, French