The fresh 58 % fat Camembert cheese is bland, hard and crumbly in texture. It has a milky and sweet taste. As the cheese matures, it forms a smooth, runny interior and a white bloomy rind, has a rich, buttery flavour. The rind is meant to be eaten with the cheese. Baked in an oven Camembert cheese paired with glass of red wine forms a unique duet.
Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. The rind is bloomy white, caused by a white fungus - Penicillium Camemberti. Only at room temperature can be used, so you must remove it from the cold before the cheese is softened. Suitable for baking.
Salads, pasta sauces, baked with some fruits, berry sauces, honey, or as a snack with bread.
DrinksRed wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.