Well known throughout the world, Camembert is often imitated (and poorly), but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging. A good cheese is “affine” (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste. It has a delicate, subtle salty taste, with a fruity tang. The rind is striped, with a white velvet, and red pigments. The dough is a clear yellow.
Region: Normandy
Milk: Cow
Seasons: All Seasons
Classification: Soft White
Weight and Shape: 250g

Tasting Notes:

Its flavour is fruity, with a slight aroma of mushrooms and mould. Locals prefer Camembert when the heart is white and not yet creamy.

How to enjoy:

Serve with fruity, elegant red wines of Burgundy and Cotes-du-Rhone, or a traditional Normany cider.


Sweet white wine: Coteaux du Layon (Chenin Blanc grape)
Red Wine: Beaujolais (Gamay Noir grape) Cider
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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