A delicious, delicious, breaded monster.
Usually I'm a traditional kind of guy, I'll hold open doors and while wearing wingtips and sneezing into a cloth handkerchief, and it definitely carries over into cheese. For example I don't want Cambozola, I want a wedge of good Gorgonzola Dulce and and some true blue Camembert de Normandie. I was, then, skeptical though intrigued when I came upon the sign for this cheese reading: Camembert et Brie.
What could it mean? What mysterious quality linked these two cheeses somehow together? What made this disk that dimensionally was in between the two and looked like the result of a DIY deep frying process worthy of these two epic monikers? By the time I had the chance to try it I suddenly stopped caring, though, and got to enjoying this oh-so-nommable delight.
Origin: Calvados, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: 2-3 weeks
Notes: It is no normal Camembert and no normal Brie, that is for sure. It is treated briefly with brandy from the Calvados region and then pressed with a spiced breading, and for those of us not familiar Calvados is in fact in Normandie, making this more Camembert than Brie. Kind of.
Who cares, it's seriously delicious.
Thoughts: Smells sweet, taste begins milky and builds to a rich mushroomy flavor that lingers on into the aftertaste. Throughout the bite both sweet and spicy play off one another in a dynamic mix that highlights the nuances of both. The paste is light and smooth as anything, creamier than most Bries more like a firm pudding that immediately melts in the mouth. An incredibly bold presence and complex spicy flavor mixed with a lighter than air texture is to die for. Rich rich rich, like eating a meal is this cheese.
This could spark off a whole brandy/breading of cheeses trend.
This should spark off a whole brandy/breading of cheeses trend.
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