Camembert is a surface-ripened soft cow's milk cheese, firmer in texture and slightly stronger than Brie. It was first made in the late 18th century in Normandy, France from unpasteurized milk, and the AOC variety "Camembert de Normandie" is still required by law to be made with unpasteurized milk. Many modern cheese makers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.
With a creamy yellow interior and thin, edible crust, Camembert has a mild to pungent, slightly salty, buttery flavour, with mushroom undertones. This cheese goes well with melons, grapes, sweet berries and sun-dried tomatoes. It can be used in many dishes, but is also popularly eaten uncooked - spead on croissants, crackers or bread. Served warm, it provides a delicious, soft cheese spread that is perfect for entertaining.
Springbank Cheese carries Camembert made with pasteurized cow's milk in random weight pieces from Canada and France, Camembert Tins from Denmark, and Camembert Le Rustique from France. Although Le Rustique is made with pasteurized milk, its bold taste and flavour are reminiscent of cheeses made with raw milk.
Wine Pairings: Chardonnay from California or Australia, Pinot Gris from Alsace, Pinot Noir, Soave, or Pinot Blanc.
Beer Pairings: British beers, such as pale ales, as well as stouts and porters.
Time for delivery: 1 to 2 weeks