Reminiscent of barren fields covered in snow, the bloomy rind of Camembert is unmistakable. Equal in beauty, the pearly interior is smooth, soft and holds its consistency throughout. Kissed with earthy and sweet tones, this white mold cheese captivates with its slight hints of caramelized butter and foraged mushrooms. The aftertaste is rounded and somewhat tangy, with a pleasant and soft finish.
To ensure the cheese develops a rind worthy of a Camembert, it is mixed with a yeast culture during the coagulation. This is done before the milk is curdled, allowing the culture to spread and develop. Once the milk has formed a curd, it is cut and poured into molds, drained of whey and set to brine. Brining prevents any unwanted mold, while also providing flavor. The cheese is then arranged on shelves and turned regularly, ensuring that the mold grows evenly from the inside out, while also making the center creamy. Aging takes at least four weeks, resulting in a smooth and slightly firm texture. As the cheese ripens, it becomes softer and stronger in taste.
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