Pre-ordered Camembert de Normandie… | 🦆The Bow Tie Duck Manila
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Pre-ordered Camembert de Normandie Bonchoix AOC by Fromagerie Beillevaire

An Establishment in Itself

This famed cheese from Nor­mandy, a small disc of down-soft rind and creamy, earthy pâtĂ©, has become a house­hold name in North­ern France.

TAST­ING NOTES FROM THE CURATOR

Usu­al­ly sold in round wood­en box­es, Camem­bert is easy to iden­ti­fy because of the white, downy mold on its rind. It is aged at least four weeks, after a brin­ing peri­od that ensures only the cor­rect mold grows along the exte­ri­or. This cheese’s run­ny pâtĂ© is a light yel­low in col­or, with an intense smell that calls to mind the aro­mas of the val­ley its raw milk comes from. It has, at its heart, a faint salti­ness as it ripens, right under the taste of rich but­ter and for­aged mush­rooms. It has a round­ed after­taste with a pleas­ant tang and soft finish.

PREPA­RA­TION OR PAIRINGS

Camem­bert is a famil­iar pres­ence on cheese boards, most often the star soft-rind cheese set along­side one or two blues and an array of hard and semi-hard cheeses. Add some fresh and dried fruit, toast­ed baguette slices, and fla­vor­ful nuts to com­plete your pre­sen­ta­tion. To fur­ther impress your guests, serve your board with Nor­mandy apple cider or Cal­va­dos, the tra­di­tion­al part­ners for Camem­bert cheese.

If apple-based alco­holic drinks are not to your taste, Camem­bert pairs well with a wide vari­ety of drinks. Wine drinkers will enjoy its earthy fla­vor with crisp Ries­ling, Sauvi­gnon Blanc, and spicy GewĂĽrz­tramin­er, as well as fruity Pinot Noirs, Mer­lots, or equal­ly earthy Châteauneuf-du-Pape. Of course, a Cava or fruit-for­ward Cham­pagne will do just as nice­ly. Beer folk will enjoy Camem­bert with IPAs and Saisons, as well as Czech pil­sners. And for those who enjoy a good whiskey, rye is the way to go. That, or a sin­gle malt scotch.

A TRA­DI­TION THAT BUILDS ON ITSELF

Bell­e­vaire encour­ages the devel­op­ment of all tra­di­tion­al, arti­sanal meth­ods of cheese­mak­ing, and it is in this spir­it that they have part­nered with fro­mager Pierre Mar­ty of Gavray in Manche to cre­ate the Bon­choix Camembert. 

The his­to­ry and tra­di­tion of this cheese goes back to the French Rev­o­lu­tion at the end of the 18th cen­tu­ry. A cler­gy­man from the region of Brie de Meaux went into hid­ing in the vil­lage of Camem­bert, Orne, and came to be assist­ed by dairy­maid and cheese­mak­er Marie Harel. He gave her the recipe for Brie cheese and, with her own twists and mod­i­fi­ca­tions, the Camem­bert de Nor­mandie was born. 

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 and don’t for­get to write up a label with the date you first opened the pack­age. Your cheese will be fine for up to one month.

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