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Pasteurized Cow Milk, Ferme de La Tremblaye, La Boissière-École, France
Fermier is a designation for farmstead production, and the quality of milk used in this production is showcased wonderfully here. The expert cheesemakers at Ferme Tremblaye achieve a flavor profile that is nearly identical to that of raw milk Camembert, and with their innovation we are finally able to enjoy camembert as it would be in France. Fragrant and full-flavored, the oozy paste is silky and dense in texture; the flavor a symphonic melange of forest foraged mushrooms, white truffle and sweet cream. The delicate rind adds an earthy balance with a light aroma of roasted shallots.