We use the best of our farm-fresh, pasteurized milk to produce Camembert. We age this fragrant cheese in our cheese cave for 3-4 weeks before it’s ready.
Once you break through the soft rind, you’ll discover a cheese that is flavorful and creamy. Grab a baguette, an apple, some nuts and a bottle of your favorite red to go along with this one. Winter camembert has a pale interior, but once the cows return to pasture, the summer and fall versions are vibrant gold. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavor. The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese. Often the flavor of a mature camembert will be balanced by pairing it with a sweet apple or ripe pear.