Creamy Normandy Camembert finished in the cellars of an accomplished affineur.
Camembert from Normandy, France, aged by Meilleur Ouvrier de France Rodolphe Le Meunier. Buttery paste with a mushroomy bloomy rind. Order online.
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Rodolphe Le Meunier's Camembert is a pasteurized cow's milk cheese from Normandy, France, aged in the cellars of the Meilleur Ouvrier de France and Meilleur Fromager International of 2007. It is Camembert the way it is meant to eat: a small wheel with a soft bloomy rind and a paste that has been coaxed all the way through so the cheese folds rather than crumbles when you cut into it.
The paste is buttery and yielding, with the fresh-cream lactic pull of milk that has been treated gently. The bloomy white rind carries the earthy weight of the cheese, contributing a real button-mushroom and damp-cellar note that pushes into the paste as the wheel ripens. Let it come up to room temperature and it turns properly luxurious, ripe from the outside in and finishing on a soft, mushroomy pull that lingers for a beat.
What makes this one worth the buy is the affinage. Le Meunier is one of the most decorated affineurs in France, and this Camembert is finished under his hand rather than shipped out young the way most supermarket wheels are. Perfectly ripe right now.
Creamy and yielding under the knife, with a soft, supple paste that gives way easily and folds rather than crumbles when it is properly ripe.
Rounded and buttery up front with a real mushroomy pull from the bloomy rind on the back end, more expressive than a supermarket brie but still gentle in the way a well-affined Camembert should be.
A mid-length finish that lingers on cream and forest floor for a beat after the bite, then fades cleanly without funk.
Strong fresh-cream and cultured-butter notes right on the front of the tongue, the kind of dairy sweetness you get from milk that has been treated gently.
A soft browned-butter note sits underneath the cream, a light nuttiness rather than the toasted-hazelnut pull you would get from an aged alpine.
Pronounced mushroom and damp-cellar notes from the bloomy rind, that classic Normandy forest-floor character that carries the whole cheese.
No real heat or piquancy, this is a gentle cheese with none of the peppery bite you find in aged blues or long-aged sheep milk.
Bloomy rind
The bloomy white rind is edible and carries the cheese's earthy weight, contributing a distinct button-mushroom and damp-cellar note that pushes into the paste as the wheel ripens.
Camembert stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles and bright, mineral whites cut the buttery richness of the paste, and cider or Calvados picks up on the apple-orchard character of Normandy that shaped this cheese in the first place.
Crisp orchard fruit and a light-colored honey lift the cream without fighting the mushroomy rind, and a small sharp pickle resets the palate between bites.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
