Posts Tagged ‘Camembert’

Creamy, buttery Camembert is one of the finest things to come out of France and we are so proud to have this authentic Normandy Camembert to shout about! Find out why it’s so much better than anything else around…

Taste: Pale yellow in colour, with a white furry skin speckled with brown flecks, the cheese is wrapped in transparent parchment paper showing the slightly bulging skin with its uneven coating of fur and orange streaks. The aroma is delicate yet full flavoured, reminiscent of butter.

Region: The name Camembert was never registered and a judgement of 1926 stipulated that Camembert could not have an appellation d’origine. This is why Camembert is now mass produced throughout France and even in other countries. Since 1983 the AOP for Camembert of Normandy has been reserved for cheeses manufactured in the 5 compartments of Normandy, where this cheese is produced following strict rules.

Quality: You know it’s good if Michel Roux Jr. likes it! The chef de cuisine at London’s Le Gavroche said of our Fribois Camembert de Normandie,

“Nice blooming on top: the bouncy surface is a good indicator of how gooey it is. Smooth all the way through with a nice tang and an almost floral taste. Lovely, lovely cheese. 5 stars”. (The Guardian, The Good French Test)

Production: “Camembert de Normandie” is still required by law to be made only with unpasteurised milk. It takes 4 litres of milk to make a Camembert. The best cheeses, made from raw milk curdled with rennet, are moulded, then drained, salted, turned over, removed from the mould and left to mature for about a month in a dry cellar so that the skin forms naturally. Just like ours, the cheeses should be wrapped in transparent parchment paper, and the aroma should be delicate and full flavoured.

Cost: We always let you know the price per kg so you can easily compare our prices. Our Camembert de Normandie is not only superior in quality but also cheaper than the pre packed so called “premium varieties” found in the supermarkets:

Natoora “Camembert de Normandie“ £12.50/kg
Ocado/Waitrose “Isigny Medallion Camembert” £15.96/kg
Norbiton “Camembert” £18.40/kg

(prices checked on 04/3/2010)

For more information and to buy, click here.

The kind people at The Observer took on the tough job of tasting some of this Christmas’ must have foods last weekend – including some delicious Natoora cheeses! See what they said below, or read the full article here.

Tasted by Rowley Leigh, chef proprietor of Le Café Anglais:

Camembert

Natoora 240g, £3, www.natoora.co.uk

Smell that heifer. This has a pronounced buttery, crumbly texture.

★★★

Stilton

Colston Bassett 250g, £5.25, www.natoora.co.uk

The best here judging by colour and veining. It’s buttery, with a hint of blue.

★★★★★

Red Leicester

Sparkenhoe 250g, £5.75, www.natoora.co.uk

Smoky taste followed by a cheesy bite. Not bad at all.

★★★

They also had a nibble on our Tiptree Brandy Butter. Here’s what Stuart Gillies of the Boxwood Café thought:

The most buttery flavour of them all. Doesn’t taste of dairy. It’s pretty sweet, but a nice Christmas taste.

★★★

Well it’s a tough job, but someone’s got to do it! If you want to see what all the fuss is about, visit our Christmas shop where you kind more gourmet cheeses,  gift hampers and a whole lot more…

How to make: Camembert en Boîte

Camembert en Boîte is one of Normandy’s most famous and respected cheese. It is so easy to create this mouthwatering cheese-in-a-box, you can make it as a tasty and stress-free dinner party favourite.

Like many great cheeses, Camembert has an indelible past and a prosperous future; and has placed the tiny Norman town on the world map forever. For those who’ve never allowed this wonderful cheese to melt irresistibly on the palate, it is soft and unassuming; very much like Brie, but has a unique flavour. Camembert rounds are also smaller than Brie and are presented characteristically in a thin wooden box.

Just follow our easy step by step guide and you will experience the delectable odour of Camembert filling your kitchen.

You will need:

1 rounds Camembert already in its box

1-2 cloves of garlic

2-3 tbsp of white wine

Preheat you oven to around 350° F. Remove the Camembert from its box, but remember not to throw it away. Then cut the garlic cloves in halve. Now take the wrapper off the box and carefully rub the cheese’s surface with the garlic. Place the cheese back in its box and put it on a small baking tray. Douse lightly the surface of the cheese with your wine and poke 8 to 10 small holes into the surface. Put the lid back on and leave in the oven for approximately 30 minutes.

You will start to appreciate the palatable Camembert aroma within minutes, but resist the temptation of testing your creation before the half hour is up. You want to ensure that it is cooked through properly and the wine has been sufficiently absorbed.

Once ready, remove the lid and cut two slits crosswise, and serve with hot bread and fruit.

Natoora’s top tip when eating Camembert:

Camembert de Normandie with crackers and pears or apples is a scrumptious classic. If you want to go one extravagant step further, why not glaze your pears with honey and serve with green salad! Whose mouth is watering now?