Camembert is one of those cheeses that I should really like, and don’t get me wrong, I don’t dislike it. But out of all of the yummy soft-ripened cheeses available today, it ranks toward the bottom of my list. Shocking, I know, to say such a thing about one of the world’s best-known and lauded cheeses, but it’s true.

True Camembert is made in the Normandy region of France with raw milk, but of course, you won’t find it here in the United States because it isn’t aged long enough to meet our government’s standards. So we get a pasteurized version that purists would probably call an imposter, but unless you’re traveling to France, it’s the best you’re going to get. I haven’t been to France in nine and a half years and I wasn’t crazy into cheese then like I am now, so I’ve never had “real” Camembert and have no basis for comparison. But the pasteurized Camembert I did buy earlier this week just didn’t impress me. Sure, it had the creamy paste I adore, but the rind crumbled into tiny pieces that weren’t very pleasant to the palate. And the taste was more earthy and funky, for lack of a better term, than I typically enjoy in a soft-ripened cheese. Perhaps I didn’t let my wheel sit on the counter long enough (though I think two hours should be adequate), or I got an older wheel, but something tasted off. It wasn’t buttery or grassy, as Artisanal Cheese says it should be.

Of course, I’m not about to let the rest of my 8-oz. wheel go to waste, so I’ll still eat it. I’ll let it sit out for three hours and maybe add some fruity accompaniments. My pregnancy won’t allow me to try Camembert with wine, unfortunately, but Wine Spectator recommends Chardonnay or hard cider from Normandy and Artisanal suggests Cabernet Sauvignon.

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