Soft Camembert from Normandy with black truffle and lingering depth.
Normandy Camembert layered with black truffle cream — soft bloomy paste, mushroomy rind, deep earthy finish. 180g wheel. Order online.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Camembert Maison Truffle is a pasteurized cow's milk Camembert from Normandy, split through the middle and layered with a black truffle cream before the wheel is closed back up and left to bloom. It's a soft-ripened cheese in the traditional Normandy mold — white bloomy rind, buttery paste, a cream line that develops from the outside in as it ripens.
The paste is soft and yielding, with that unctuous edge just under the rind and a slightly chalkier center. Underneath the fresh-cream lactic tang of a young Camembert, the truffle layer runs through the middle and does the heavy lifting: deep forest-floor earthiness, mushroom, a musky savoriness that lingers long past the swallow. The rind itself is mushroomy in the best way, and it echoes the truffle rather than competing with it.
This is a small 180g wheel, so it's built for one evening rather than a week of grazing. Serve it out at room temperature, let the paste loosen up, and give it space on the board — the truffle carries far.
Soft and yielding under the knife, with an unctuous cream line just under the rind and a slightly chalkier center — the paste bulges rather than runs.
Gentle cow's-milk brie character up front, then the truffle layer takes over through the middle with a savory, garlicky pull that stays civilized.
The truffle note lingers well past the swallow, coating the palate with a mushroomy, slightly musky warmth that asks for the next bite.
Buttery, fresh-cream lactic on the front of the tongue, the way a good young Camembert should read before the rind kicks in.
A quiet browned-butter note behind the cream, more suggestion than statement.
Deep forest-floor and wet-leaf earthiness from the black truffle cream, backed by the mushroomy pull of the bloomy rind itself.
No heat, no piquancy — this one is all cream and truffle, nothing peppery.
Bloomy rind
Classic white bloomy rind, soft and edible, with a mushroomy note that echoes and amplifies the truffle layer running through the paste.
Camembert stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles and acidity of Champagne cut cleanly through the buttery paste, and a lightly oaked Chardonnay leans into the truffle. A soft Pinot Noir or a dry Normandy cider both echo the region without overpowering the cheese.
Soft ripe fruit and a drizzle of acacia or truffle honey lift the earthy truffle note without fighting it; fig jam brings a sweet counterweight to the savory center.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
Add to Cart →Ships nationwide
