Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
“Moulé à la louche”
In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposing 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process.
Nowadays, lots of Camembert are produced all over the world. To produce the real Camembert de Normandie AOC, 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 subtle texture with a frank and fruity taste which varies from mild to tangy according to its aging period. Perfect to go with a tangy granny Granny Smith apple and cider.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
Sparkling wines (Champagne, Prosecco)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team