Marie Harel Camembert (250g)
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.
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Marie Harel Camembert (250g)
Marie Harel Camembert (250g)
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
