Pere Toinou Camembert Cheese
¥98.88
Pere Toinou Camembert Cheese is an exceptional Camembert crafted by the Gillot Creamery. Gilot was founded in 1912 on the site that it has occupied for more than a century, since 1912, in the heart of the hedged farmland of the Orne. Six successive families have taken charge of it to keep the real tradition of Normand cheese alive
Camembert PDO is an exceptional cheese crafted in keeping with the ancestral traditions of master cheesemakers. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.
Made from raw milk collected from producers in Normandy pastureland, each cheese is hand-ladled on tables. Each 250-gram cheese is made from 2.3 litres of fresh milk, all sourced locally from Normandy with all milk being 100% organic.
Tasting Notes
Pere Toinou Camembert Cheese is kissed with earthy and sweet tones, this white mould cheese captivates with its slight hints of caramelized butter and foraged mushrooms. The aftertaste is rounded and somewhat tangy, with a pleasant and soft finish.
The flavour of Camembert is definitely the main reason for its worldwide popularity. Open the lid on your Camembert box and you will immediately notice an aroma of mushrooms with a subtle braised cabbage undertone. These two aromas are the quintessential elements of true Camembert. The rind is an ivory white with red flecks through it, and if you stroke the cheese you will feel the downy texture of the penicillin rind. The rind is essential to creating Camembert. As the mould rind grows around the cheese it sends out microscopic roots (rhizomes), and it is these roots, working from the outside in, that turn the texture from chalky to voluptuously soft and gooey.
Cheese Pairing
As a starter or dessert, baked Camembert offers rich dipping for fruit, vegetables or biscuits. Sat beside walnuts, white wine or dressed in honey and plum chutney, Camembert will find a way to complement them all. Serve Camembert at room temperature by removing it from refrigeration at least half an hour before serving.
We think this cheese works best with a light old world Chardonnay (think Italian) or an oak-aged new world Chardonnay (think Argentina)
