Bloomy Camembert that ripens into spoonable cream with gentle mushroom notes.
Soft-ripened cow's milk Camembert from France. Buttery cream-line paste with a mushroomy bloomy rind. Order online, ships to 48 states.
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Camembert Val de Saône is a soft-ripened cow's milk cheese from France in the classic Camembert style, named for the Saône river valley that runs through eastern France. The format is the small 250g round you want for a single sitting, fully bloomed in its white mold rind and ready to ripen on your counter for an hour before serving.
The paste is pale ivory and supple, with a proper cream line that creeps in from the rind as the cheese sits at room temperature. Young, the center stays a touch chalky and clean. Given a little time, it turns spoonable and rich, all fresh butter and warm cream, with the bloomy rind adding that quiet mushroomy lift on the back end. The flavor is gentle and elegant, more cream and forest-floor than funk, the kind of soft cheese that reads beautifully even to people who say they don't love bloomy rinds.
This is a Camembert for cheese lovers who want a rich, cream-forward soft cheese without the heavier barnyardy edge that some farmstead versions push into. It sits right in that sweet spot where the rind does its work but never takes over.
Soft and supple under the rind, with a paste that turns oozy and spoonable as it ripens at room temperature. The center stays a touch chalkier when young, then yields into a proper cream line as it sits.
A gentle, approachable Camembert-style cheese with classic bloomy-rind character. Mild and buttery up front, with a soft mushroomy lift from the rind on the back end.
A medium finish that carries fresh cream and a quiet mushroom note for a beat or two after the swallow, without lingering too long.
Cream-forward and buttery, with the fresh dairy character you want in a soft cow's milk cheese from France. Yogurty rather than tangy.
A light browned-butter note runs through the paste, more cream than nut, sitting in the background behind the lactic richness.
Classic mushroomy bloomy-rind earthiness, picked up from the white mold on the outside. Clean forest-floor, not barnyardy.
No heat or pepper. This is a gentle cheese, all cream and mushroom, no piquant edge.
Bloomy rind
The bloomy white rind is fully edible and brings the mushroomy, slightly earthy lift that balances the rich cream of 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.
Bubbles and bright whites cut through the buttery paste, while a light Pinot Noir or dry cider picks up the mushroomy rind notes.
Crisp orchard fruit and a drizzle of honey play off the cream and mushroom, while fig or cherry adds a sweet counterweight to the rind.
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