Maturation: 2 weeks
Cheese Type: Soft
In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposed 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process. <br>
Nowadays, lots of Camembert are produced all over the world. To produce the <strong>real</strong> Camembert de Normandie, the makers have to follow Marie Harel’s method and use at least 50% of Normand cow’s milk. This bloomy rind cheese has a supple texture with a frank and fruity taste which varies from mild to tangy according to its aging period. Perfect to go wit a tonic Smith apple and cider, it will please.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
Sparkling wines (Champagne, Prosecco)
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Cheese Club Team