The velvety white rind of our cow Camembert-style cheese conceals a buttery yellow centre.
This style of cheese was first made by a farmer, or his wife, in the region of Camembert in Northern France. It is the use of a special culture, Penicillium Candidum, which encourages the growth of the characteristic downy white bloom on the surface of the cheese.
Our Camembert was born out of our desire to produce a New Zealand soft white rind cheese that does not have overwhelming ammonia characteristics. We aim for our cheeses to be ripe right through to the middle, with the resulting cheese having a soft and creamy centre with a white mould that gives just a hint of mushroom flavour.
Treat your Camembert like you would a good red wine – to fully enjoy its full flavour, make sure it is at room temperature when serving.
Try Camembert with the following foods: almond bread; apples; crusty bread; dried fruits; figs; fruit bread; grapes; ham; nectarines; nuts – all kinds; pears; and strawberries.
Try Camembert with the following beverages: sparking white wines and Champagne; full-bodied whites such as Chardonnay; fruity reds such as Pinot Noir; 'sticky' dessert wines such as Botrytis, Riesling or Semillon; fortified wines such as Muscat, port or Tokay; and cider.
Manuka Smoked Camembert is a recent addition to our range of cheeses.
Nutritional Information (calculated)
Ingredients: Hawke’s Bay cows’ milk, cultures, coagulant
Serving size: 20g
Average per 100g:
- saturated 15.8g
Nutritional values vary seasonally