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Camembert Le Chatelain - 8.8 OZ.
It comes from Normandy, France, where Camembert was first created back in 1791. This is a great example of a rich, creamy cheese that when ripe is "as good as it gets".
When this cheese was presented to Napoleon in 1855 by the daughter of the Marie Harel, the creator of this variety, he liked it so much he asked where it came from. Since that day, it has been called Camembert.
Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France and is gently pasteurized to make it available in the United States.
Camembert Cheese come from the Normandy region of France and is made from 100% cows milk. It has a bloomy rind and is aged 2 - 3 months. The taste is succulent, ripe, rich and creamy with a possible hint of apple. The texture is creamy and can have a runny interior with age.
Camembert goes great with light reds from the Loire Valley or Champagne. Great all by itself. I like to serve it before the meal with some other cheeses or really wow my guests by serving it with some fruit for dessert.
Camembert started life towards the end of the eighteenth century as a dry, yellow-brown cheese made for her family by Marie Harel, a farmer's wife. This was around the time of the French Revolution, and the family gave shelter to a priest from the Brie region. Having often talked to his parishioners while they made their cheeses, he was able to repay the Harels' kindness by imparting his knowledge. As a result, the cheese became softer and more earthy, but it would be some years before it acquired the name by which we know it today. A real Camembert is a thing to worship—it is a full-flavored cheese: garlicky, truffly, mushroomy, and slightly salty, with an underlying flavor of nuts and wood. FOOD COMPLIMENTS: Goes well with a crispy baguette or with a ripe pear and crispy apple.
Cheese type: Soft Source Milk: Cow Milk Preparation Process: Unpressed Percentage of Fat: Less than 50 % of Fat Shelf Life in Refrigeration: 28 Days Region/Country of Origin: France/Normandie
When this cheese was presented to Napoleon in 1855 by the daughter of the Marie Harel, the creator of this variety, he liked it so much he asked where it came from. Since that day, it has been called Camembert.
Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France and is gently pasteurized to make it available in the United States.
Camembert Cheese come from the Normandy region of France and is made from 100% cows milk. It has a bloomy rind and is aged 2 - 3 months. The taste is succulent, ripe, rich and creamy with a possible hint of apple. The texture is creamy and can have a runny interior with age.
Camembert goes great with light reds from the Loire Valley or Champagne. Great all by itself. I like to serve it before the meal with some other cheeses or really wow my guests by serving it with some fruit for dessert.
Camembert started life towards the end of the eighteenth century as a dry, yellow-brown cheese made for her family by Marie Harel, a farmer's wife. This was around the time of the French Revolution, and the family gave shelter to a priest from the Brie region. Having often talked to his parishioners while they made their cheeses, he was able to repay the Harels' kindness by imparting his knowledge. As a result, the cheese became softer and more earthy, but it would be some years before it acquired the name by which we know it today. A real Camembert is a thing to worship—it is a full-flavored cheese: garlicky, truffly, mushroomy, and slightly salty, with an underlying flavor of nuts and wood. FOOD COMPLIMENTS: Goes well with a crispy baguette or with a ripe pear and crispy apple.
Cheese type: Soft Source Milk: Cow Milk Preparation Process: Unpressed Percentage of Fat: Less than 50 % of Fat Shelf Life in Refrigeration: 28 Days Region/Country of Origin: France/Normandie
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