A farmstead, surface ripened cheese that is classically French. Its aroma is evocative of funky cruciferous vegetables with a hint of seawater.
Hailing from the region of Normandy, Camembert was created in 1791 by a female farmer. The traditional AOC Camembert du Normandie is made using raw cow’s milk and is one of the most popular cheeses in France. This Camembert is pasteurized to comply with U.S. regulations.
- MILK: pasteurized cow’s milk
- TASTING: broccoli, brussels sprouts, salty, buttery
- SERVING: baked in puff pastry, spread on crusty baguette
PAIRING: cider or brandy from Normandy, IPA’s
- REGION OF ORIGIN: France
- MADE IN FRANCE