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Camembert Matured with Calvados

Weight: 250

Cheese Type: Uncooked, Unpressed soft cheese

In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposing 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)

Raw
Cow
Full

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