Camembert aux Truffle by Fromagerie… | 🦆The Bow Tie Duck Manila
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Pre-ordered Camembert aux Truffle by Fromagerie Beillevaire

A Royal Treat

An orig­i­nal cre­ation of Fro­magerie Beill­e­vaire, the pop­u­lar Camem­bert cheese is giv­en the added rich­ness of a blend­ed truf­fle and mas­car­pone cream cen­ter. This is a won­der­ful find for any cheese board.

TAST­ING NOTES FROM THE CURATOR

The Camem­bert has been pro­duced in Nor­mandy since the 18th cen­tu­ry, a raw cow’s milk cheese with a bloomy rind and a run­ny pâtĂ© with a but­ter-rich, earthy, slight­ly fruity fla­vor. These intense notes of Camem­bert cheese are boost­ed by the fra­grant, del­i­cate creami­ness of the mas­car­pone and sliv­ers of prized PĂ©rig­ord black truf­fles. On the palate, the result is a some­what sweet, milky taste with pops of intense earth­i­ness and a hint of dried fruit.

PREPA­RA­TION OR PAIRINGS

A quin­tes­sen­tial cheese board offer­ing, serve your disc of Camem­bert aux Truf­fle with fruit, sliced baguette, and intense­ly fla­vored nuts like pecans or hazel­nuts. It is tra­di­tion­al­ly served with Nor­mandy apple cider or Cal­va­dos, the deep fla­vor of fer­ment­ed apple teas­ing out the fruity tones in the Camembert.

This is a ver­sa­tile drink­ing cheese, enjoy­able with oth­er dif­fer­ent types of alco­holic bev­er­ages. Those same earthy tones pair well with white wines like Sauvi­gnon Blanc, Chardon­nay, Ries­ling, or a spiced GewĂĽrz­tramin­er; for reds, a fruity Mer­lot or Gamay-based Beau­jo­lais are great choic­es as well. Have it with sparkling wines like Cham­pagne or Cava. If you skip right on to beer or liquors, Czech pil­sners, Saisons, or IPAs of the Amer­i­can and Eng­lish vari­eties work with the Camembert’s nut­ty taste. On a cool night, a sin­gle malt scotch or a rye whiskey are beau­ti­ful with the cream.

STRAIGHT OUT OF NORMANDY

For around 30years now, Pas­cal Beill­e­vaire has com­bined his pas­sions for com­merce and agri­cul­ture in his native home in Marais Bre­ton. In this land of sur­pris­ing, wild, and full char­ac­ter, he has tak­en a fam­i­ly farm and made it into a boom­ing busi­ness that cre­ates but­ters and cheeses of amaz­ing taste and quality.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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