Camembert

The french cheese symbol

Well known throughout the world, Camembert is often imitated (and poorly), but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging. A good cheese is "affine" (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste. It has a delicate, subtle salty taste, with 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

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