Camembert — a Quintessential French Cheese
This quintessential French cheese has a soft, white, bloomy rind (croute-fleurie) and a creamy yellow pâte. Made from the excellent milk of cows raised on the lush, green grass of Normandy. The taste of a ripe Camembert is reminiscent of wild mushrooms.
“Camembert is the cheese with one of the highest production in France — soft, lovely and very sexy!” Max McCalman, Maître Fromager
Type: Cow’s milk (preferably from the black-and-white Normande breed cows)
Origin: Normandy >> Map
Production and Aging: Aged at least four weeks
Appearance: Dusted with a white mold swathed by brown or reddish stripes and stains
Texture and Taste: Creamy butter-textured soft pâte that gives way to light pressure
Serving suggestions: Pair with Beaujolais wine, Côtes du Rhône (and Sauternes)
Similar Cheeses: Brie, Chaource, Coulommiers, Fougerus
