Camembert 200g - Kris Lloyd Artisan
We make our Camembert Style cheese completely by hand, the fine curds into large cubes followed by gentle stirring. Once ready we hand ladle the solid chunks of curd into warm hoops. The cheese is salt brined the next day and then carefully turned every second day until the cheese makers are happy with the bloomy white mould rind cover. We cave age the cheese for around 14 days before wrapping for sale.
As the protiolitic activity (ripening process) occurs the cheese will begin to breakdown as all good Camembert should. Generally, Camembert will have a slightly chalky centre and softer paste around the edges. I aim for this cheese to be sweet at the end of the palate, eat young if you want a milder cheese otherwise let it get funky and experience a truly fabulous representation of a Camembert Style cheese.Some markings may appear on the white rind as it matures; this is the cocktail of moulds doing their work, this cheese should have a slight aroma similar to cooked cauliflower when ripe, typical of the Camembert Style. I love it on a cheese board with our Fig and Star Anise Jam with a crisp sparkling wine. Make sure a short rest at room temperature is allowed for full flavor and best texture.