Of course, if you live anywhere in Europe you can get real anytime, given the will to find a half decent cheeserie and cough up a few ducats. Honestly though, this was a glorious day for me; when I came across and bought a wheel of true blue Camembert de Normandie. I almost couldn't believe that such an unassuming little disk as it could really be all that Camembert should be, but I was a quick convert. Make no mistake, this is as far removed from your grocery store "camembert" as that stuff on top of your pizza is from Mozarella di Bufala. I have seen people convert to Camembert on the spot after trying it, and if you ever get the chance to try some you will certainly see why.
Origin: Normandie, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: 2-4 weeks
Notes: AOC controlled and carried in characteristic wooden boxes following an ancient tradition of.... wooden boxes.
Thoughts: Smoother than silk, the paste of this cheese at room temperature is to die for. The flavor begins sweet and then builds up to a richly garlicky and mushroomy decadence. A note of spicy tang kicks in in the middle and works into a mild burn in the aftertaste thanks to help from the rind. The whole experience is incredibly savory while still having certain milky qualities to it and is so smooth from start to finish you just want to take a bite out of the disk and let it dissolve on the palate.
Soon-to-be-graduated Functioning Cheese Addict is looking to open a Cheeserie/Breaderie/Winerie with motivated business associates and possibly a handful of generous backers. What could be so tough about mastering three ancient arts?
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