Camembert Au Lait Cru
Weight approx 200g.
Unpasteurised cow’s milk
Chalky, runny, smooth, soft, soft-ripened and supple
Camembert, Normandy, France
WHAT IT TASTES LIKE: Smooth and creamy interior, rich, buttery flavour. Savoury notes of earthy mushrooms.
WHERE IT COMES FROM: Camembert was first made in Normandy and its protected status means that Camembert de Normandie must be produced there from the raw milk of the local Normandes cows. Slightly richer and more pungent than its close cousin Brie, our Camembert comes from cheesemaker Marc Brunet who uses farmhouse recipes and techniques.