Camembert is a soft full-fat cow cheese with white noble mould.
It has an intense flavour, it is fruity, supple and smooth,
light yellow and with a soft heart, and a thin and white rind. It
goes best with meat, wine, a slice of bread or fruits and nuts.
Before eating the cheese, you have to leave if outside the fridge
at room temperature for a while to develop the full flavour and
smell.
Camembert is best suited for red fruit wines, such as Merlot and
Cabernet Sauvignon.
Just like Camembert, processed cheese Creme de Camembert has the
full flavour, is supple and smooth, light yellow in colour and has
an exceptional spreadability.
It will melt well at any hot bread, bun, croissants or toast and
meet the sophisticated gourmet needs for a divine snack. Start the
morning with the cream of all creams - Creme de Camembert.
Camembert is available in packages of 145 g and 250 g. Creme de
Camembert can be found in 125 g tubs.
The story of origin
Sources indicate that Camembert was first produced by a certain
Marie Harel back in the 18th century in the Norman village of
the same name, according to the recipe of an abbot from the
province of Brie. Camembert acquired its world fame in late 19th
century, since when it has been packed in characteristic round
wooden boxes that preserve its freshness and shape during
transport. Soon, it crossed the Atlantic and became favourite in
America too.