Handcrafted Cave-Matured Cheese
available after 5pm
The Camembert give the closest approximation of flavor to the unpasteurized version which is not legal in the US. Of course, it all begins with sourcing the best milk available in Normandy, then with a slower maturation which is made possible with the use of less rennet, the enzymes are able to develop to a fuller flavor. The moisture is retained to yield the ideal texture. Try pairing this Camembert with Cider, some light bodied whites or with the softer tannin red wines.