(kam-um-BARE O KAL-vah-dohs)
The world's most famous cheese originated in the Pays d'Auge in Normandy. This camembert is flavored with Calvados and has a characteristic moldy rind with slight light brown molding. The aroma is clean and the creamy paste has delightful apple tones.
Serving: Camembert makes a good snack. Serve a whole cheese on a cheese buffet or after a meal on a cheese tray.
Camembert also works very well in cooking applications. Remove the rind and melt into cream sauces for pasta and potatoes.
Accompaniment: baguette or rye bread and an apple
Wine Pairing: Hard sparkling Cider, Riesling, young fruity reds such has Beaujolais or Pinot Noir.
Calvados is often used to cook particularly in chicken, veal and pork dishes.
Milk: (pasteurized in the US)
Type: Soft with bloomy white rind(edible)
Pungency: Medium to strong
Optimum Maturation: 5 weeks
Maximum Maturation: 3 months
Weight: Small = 5.3 oz. / regular = 8.8 oz. / Large = 2.2 lbs
Fat Content: 50%
Packaging: wooden box and paper