Traditional style French cows milk camembert with bold flavours and a fudgy texture.
This miniature camembert has been washed in Calvados – a spirit distilled from apples – which adds a sweet apple tang to the creamy, mushroomy notes of the cheese. When fully mature, the cheese develops intense flavours of garlic and cured meats, reminiscent of traditional Camembert de Normandie, and sticky, apricot-coloured patches develop on the white mould surface. To intensify its flavours when young, the cheese can baked in the oven and served warm.
A little history
This cheese combines two of Normandy’s most famous foods – Camembert and apples. Normandy Cider, made from apples, is sometimes distilled to make eau de vie, and then aged a minimum of two years to create Calvados. While not strictly a washed rind cheese, this miniature Camembert is bathed in Calvados when young, before the white mould is allowed to grow on the surface. It is produced by the E. Graindorge company, who specialise in the classic cheeses or Normandy, including Camembert, Livarot and Pont l’Evêque.
Goes well with
Dry apple cider, Calvados, Champagne Baguette, apple, walnuts
Traditional Camembert de Normandie made with raw milk,