Camembert Cheese

Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie arrived at the Manor of Beaumoncel, in the village of Camembert, and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert cheese. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread and Marie's cheese became famous all over the world.

Camembert Le Châtelain is an excellent example of this cheese, with a recipe that is true to the original. It is succulent, ripe, rich, and creamy. Only gently pasteurized at moderate temperatures, Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or champagne, in Normandy this cheese is paired with an apple liqueur called Calvados. Apples, Camembert and Normandy are inextricably linked. Norman dairy farms are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert.

Novices beware: this authentic Camembert is aromatic!

• Made from pasteurized cow's milk.
• Photo depicts whole 8.8 oz. form of cheese.
• Best enjoyed within seven days of delivery.