The fresh unpasteurised Camembert cheese is bland, hard and crumbly in texture when fresh. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum. It is meant to be eaten with cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, Saint Emilion, Saint Estèphe or traditionally a glass of Normandy cider.

250g.

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