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 pâté 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 Périgord 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 Gewürztraminer; 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.
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.