Camembert - PDO -

The French cheese symbol

 

Well known throughout the world, Camembert is often imitated (and poorly), but experts knows that the true Camembert only comes from Normandie.

It's produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging.

 

A good cheese is "affiné" (matured) to the very heart of cheese.

His pate is a clear yellow with a delicate salty taste and a fruity tang.

The rind is striped with a white velvet, and red pigments. The dough is a clear yellow.

Weight
250 g
(8,75 Ozs)
Maturing
Minimum 5 weeks For US delivery maturing extended over 60 days
Entire
Season
Spring
Summer
Fall
Winter

Pairing wine

Sweet white wine: Coteaux du Layon (Chenin Blanc grape)

Light red wine: Beaujolais (Gamay Noir grape)

Cider

More info

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