Camembert aux Truffle by Fromagerie‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Camembert aux Truffle by Fromagerie Beillevaire

A Royal Treat

An orig¬≠i¬≠nal cre¬≠ation of Fro¬≠magerie Beill¬≠e¬≠vaire, the pop¬≠u¬≠lar Camem¬≠bert cheese is giv¬≠en the added rich¬≠ness of a blend¬≠ed truf¬≠fle and mas¬≠car¬≠pone cream cen¬≠ter. This is a won¬≠der¬≠ful find for any cheese board.


The Camem¬≠bert has been pro¬≠duced in Nor¬≠mandy since the 18th cen¬≠tu¬≠ry, a raw cow‚Äôs milk cheese with a bloomy rind and a run¬≠ny p√Ęt√© with a but¬≠ter-rich, earthy, slight¬≠ly fruity fla¬≠vor. These intense notes of Camem¬≠bert cheese are boost¬≠ed by the fra¬≠grant, del¬≠i¬≠cate creami¬≠ness of the mas¬≠car¬≠pone and sliv¬≠ers of prized P√©rig¬≠ord black truf¬≠fles. On the palate, the result is a some¬≠what sweet, milky taste with pops of intense earth¬≠i¬≠ness and a hint of dried fruit.


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 ver¬≠sa¬≠tile drink¬≠ing cheese, enjoy¬≠able with oth¬≠er dif¬≠fer¬≠ent types of alco¬≠holic bev¬≠er¬≠ages. Those same earthy tones pair well with white wines like Sauvi¬≠gnon Blanc, Chardon¬≠nay, Ries¬≠ling, or a spiced Gew√ľrz¬≠tramin¬≠er; for reds, a fruity Mer¬≠lot or Gamay-based Beau¬≠jo¬≠lais are great choic¬≠es as well. Have it with sparkling wines like Cham¬≠pagne or Cava. If you skip right on to beer or liquors, Czech pil¬≠sners, Saisons, or IPAs of the Amer¬≠i¬≠can and Eng¬≠lish vari¬≠eties work with the Camembert‚Äôs nut¬≠ty taste. On a cool night, a sin¬≠gle malt scotch or a rye whiskey are beau¬≠ti¬≠ful with the cream.


For around 30years now, Pas¬≠cal Beill¬≠e¬≠vaire has com¬≠bined his pas¬≠sions for com¬≠merce and agri¬≠cul¬≠ture in his native home in Marais Bre¬≠ton. In this land of sur¬≠pris¬≠ing, wild, and full char¬≠ac¬≠ter, he has tak¬≠en a fam¬≠i¬≠ly farm and made it into a boom¬≠ing busi¬≠ness that cre¬≠ates but¬≠ters and cheeses of amaz¬≠ing taste and quality.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late. Beill¬≠e¬≠vaire cheeses are air-flown from France on demand. They are meant to be con¬≠sumed with¬≠in 1 to 2 weeks of their arrival at your residence.

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