Soft-ripened Normandy Camembert: buttery, mushroomy, and rich with a savory finish.
Soft-ripened cow's milk Camembert from Normandy, France. Bloomy rind, buttery mushroomy paste. Shop now.
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A cow's milk soft-ripened cheese from Normandy, France, in the tradition Marie Harel is credited with shaping in 1791 when she blended local Norman methods with a brie recipe a priest brought with him during the Revolution. That story is why her name still gets put on the label of so many Camemberts coming out of the region.
This is a small 250g round with a bloomy white rind and a pale ivory paste underneath. Young, the inside stays a little chalky in the center with a cream line working its way in from the rind. Give it a few days at room temperature and it softens through, gets properly oozy, and the flavor opens up: buttery, mushroomy, a touch of cauliflower and cooked cream, with that savory pull on the finish that the rind gives you.
It eats like a classic French Camembert should, rich and earthy without being aggressive. Best served at room temperature so the paste relaxes and the rind does its work.
Soft and yielding under the knife, with a paste that pulls into a cream line just under the rind and stays a touch chalkier toward the center when young.
Classic Norman Camembert character: buttery and mushroomy through the middle, with a savory pull on the finish that builds as the cheese ripens.
A mid-length finish that holds the mushroomy, buttery notes on the palate for a beat before fading cleanly.
Cream-forward and buttery, with that fresh Normandy milk character right in the middle of the paste.
A quiet browned-butter note underneath the cream, more buttery than nutty in the strict sense.
Pronounced mushroomy, forest-floor character coming off the bloomy rind, classic to the Normandy style.
No heat or piquancy, the finish is savory and gentle.
Bloomy rind
The bloomy white rind is edible and earthy, giving the cheese a mushroomy aroma and a savory pull that frames the buttery 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 in Champagne and Normandy cider cut the cream and refresh the palate between bites. Calvados is the regional move and lines up with the same orchard country as the cheese.
Crisp orchard fruit and a touch of honey balance the mushroomy rind and rich, buttery paste.
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Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
