Milk: Unpasteurised Cows' Milk
Origin: Normandy, France
Suitable for Vegetarians: No
Suitable During Pregnancy: No
One of the original classic French cheeses.
Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, only a very small handful of producers make cheese from raw milk using the same process as Marie Harel would have used. Those who do, can legally call their cheese Camembert Normandie under the AOC guidelines.
Fresh Camembert cheese is very bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camembert cheese. The rind is bloomy white caused by a white fungus, called penicillium candidum. This rind is completely edible. Camembert AOC's characteristic pale yellow, runny centre, results in a full, rich buttery flavour with aromas of mushroom. Great on crusty bread, but also fantastic baked in the oven with rosemary and garlic. This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion or traditionally a glass of Normandy cider