This is an elegantly subtle Camembert with complex flavours ranging from vegetal, buttered spring greens to more ethereal, ozone, sea-side qualities.
Made with milk sourced from 70 very small herds the farmers work to encourage diverse flavour-producing bacteria in their milk. As a result only very small quantities of starter culture are added to the milk before being left to ripen overnight. Their cheeses are then ladled by hand from small basins of curd and drain on reed mats.
Made using pastuerised milk and animal rennet in Normandy, France.
