Camembert is soft cow's milk cheese from unpasteurized cow's milk, moist and creamy, native to Camembert, Normandy in France. It has supple texture rich and buttery with strong pronounced flavor, garlicky taste, intense flavor, nutty, and a little bit grassy and mushroomy. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese.
Type: soft, soft-ripened, artisan
Size: 10-12 cm
How to Serve:
- with plain crackers, breads and jams or honey on the side
- eat on its own, rind included
- perfect spread on baguettes
- add in your favorite cheesy recipes, salads, or mac and cheese
- excellent in sandwiches
Wine pairing: with its pungent taste, it is best paired with white wine or a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider
Cheese platter: cured meat, fruits, berries
Cheese board: Camembert - Black Jack Cheddar - Feta
As with other cheeses, Camembert is a substancial source of calcium and phosphorus. It also contains an array of essential minerals, decent range of vitamin Bs, a source of vitamin A and has trace amounts of vitamins K and E.
It is high in protein and fat, including saturated and monounsaturated fatty acids.
With its rind comes the beneficial bacteria that is good for the health of the gut.
Ingredients: Pasteurized cow’s milk, salt, ferments
*allergen information: contains milk
Storage: Keep in original packaging tightly wrapped in plastic or aluminum foil, wax or parchment paper, cover with plastic wrap and stored in the refrigerator at 1-4°C.
Shelf Life: 1-2 weeks in the refrigerator
Camembert, Fig and Basil Sourdough Toastie
*recipe from lerustique.uk
4 slices thick Sourdough Bread
1 tbsp soft salted Butter
4 Slices of Prosciutto
250 g Camembert
2 Ripe Figs, sliced
4 Basil Leaves
60 g Watercress
1 tbsp Sunflower Oil
1 tbsp Butter for frying
Pinch of Salt and Black Pepper
Preheat oven to 160°C/ 140°C Fan/Gas Mark 3.
Butter one side of the bread, season and lay butter side up.
Slice the Le Rustique Camembert.
Build the toastie by layering on the prosciutto, half the sliced Le Rustique Camembert, fig slices, basil leaves and top with watercress.
Season and layer on the rest of the Le Rustique Camembert (you may not want to use all the cheese – it depends how cheesy you want it!). Top with the other slice of bread, butter side down.
In a shallow pan gently fry the toastie in a tbsp of oil and butter for 3-4 mins on each side until brown.
Finish cooking in the oven at 160 for a further 5–10 mins or until the cheese has melted.
Serve and enjoy!