8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
8.52€ 250g
Its aspect
Regular shape, streaky surface, downy, white outer layer, with red marks; white to light yellow cheese, quite a strong fruity taste, lightly salted. Supple, but not flabby, not runny. Rural smell, with a good bouquet.
Its maturing
3 to 5 weeks. Raw milk, moulded with a ladle 4 times a month. Salting with dry salt. Neither pressed nor cooked. No condensed or powder milk, no dairy proteins or colourings added
Its history
Before it was awarded the AOC (guaranteed origin) label, Camembert was already the most copied cheese in the world. It became a symbol of France. And that is why French buyers always check twice before buying it.
Many cheese lovers deeply enjoy squeezing between their thumb and finger a Normandy Camembert to discover its unctuousness. Some people enjoy the white, streaky outside layer, whilst others prefer waiting for it to turn to a rusty colour. But most people eat the cheese when it is supple, with a creamy yellow colour and a slight smell of mould. But you can also eat it white and non-creamy, which is the case in Normandy. It was perfected in 1791 by a female farmer from Camembert, helped by a non-juring priest.
In 1890, an engineer called RIDEL came up with the idea of packing the cheese in little wooden boxes, which enabled it to travel easily and to become widely spread.
