Camembert, lait cru, Appelation d'Origine Controllee.
It is believed that Marie Harel, a Normandie farmer first started to make the cheese in 1791, following advice from a priest who came from the Brie region.
Possibly the most famous of all French cheeses, but beware of the many other inferior quality products.
Our traditional method Camembert is made with raw milk, hand laddled with the right levels of moulds Penicillium Candidium and Penicillium Camemberti. Matured for at least 3 weeks, then wrapped in paper and placed in a wodden box to protect its fragile state.
A classic cheese that is very deserving of a place on any cheeseboard.
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