Cow’s milk white mould traditional camembert

Normandy, France

This petit camembert is the closest in flavour and texture that we can get in Australia to raw milk camembert from Normandy, France. It has an unctuous texture that will bulge when ripe and never run with a flavour that is reminiscent of cooked cauliflower, garlic and hay.

The perfect matching to this cheese is a cold climate chardonnay, preferably from Tasmania or a Pennyweight oloroso sherry.