Weight: 250
Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed soft cheese
In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposed 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process.
Made with Calvados, a Cider brandy, this Camembert is a typical Norman speciality, delicately combining the creaminess of Camembert with the fruitiness of apple. The perfect combination of two Norman staples.
Wine Pairing:
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
Cider (Apple)
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Your Cheese Club Team
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