Tuesday, October 18, 2011


Camembert gives the closest approximation of flavor to the unpasteurized version which is not legally available in the U.S. Of course it all begins with sourcing the best milk available in Normandy, then with a slow 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 softer tannin red wines.

No comments:

Post a Comment