Marin French Cheese Co. has been handcrafting our Camembert in Marin County since 1904. True to our California-crafted, French-inspired roots, this cheese honors traditional cheesemaking techniques and recipes that go back centuries. The founding members of the Thompson family learned the skills of making a classic French Camembert from Louis Cantel, one of the first French cheesemakers in the United States. Using different cultures than our brie style cheeses, our Camembert has a more golden paste enrobed in a velvety rind with complex earthy flavors and aromas of mushroom. This cheese reflects the historical significance and blend of cultures that makes Marin French Cheese Co. what it is today.
Ingredients: Cultured Pasteurized Cow’s Milk, Pasteurized Cream, Salt, Microbial Enzymes,
As our Camembert ages, the flavors will continue to deepen and intensify and the texture will ripen to a pleasant gooiness. This particular cheese changes texture and flavor as it ages, so you will want to pay close attention to the date marked on the package. If you prefer a milder taste you will want to enjoy this classic at a younger age. If you like a richer, slightly funky flavor, let the soft-ripened cheese continue to ripen in the fridge in its breathable packaging. Let how you enjoy your Camembert determine what you pair alongside it.
An unoaked Chardonnay or Chablis will complement this cheese at any stage. For a riper cheese a soft red wine creates a luxurious combination. Wine lovers, don’t miss the chance to try your Camembert paired in the classic Normandy style and indulge alongside a French style cider.
If wine or cider aren’t your top choices, try a wheat beer like a Hefeweizen for a nice bright flavor, or options that have sweeter notes like a Brown Ale, Stout, or Porter.
This cheese doesn’t need much to shine as the centerpiece of your cheeseboard. Some savory nuts like lightly salted marcona almonds will bring out similar nutty flavors in the cheese for a simple yet delicious addition. Fresh, dried, or preserved apricots are also a lovely complement if you prefer your pairings on the sweeter side.
While our staff typically eats this bloomy rind cheese in its purest form, the classic wheel, we do have a fan favorite hot dish to recommend if you have leftovers. A play on the aromas already present in this cheese led to a dish that you might typically use other fromage for: stuffed mushrooms. Perfectly melty, topped with crunchy breadcrumbs and lots of fresh parsley, and contrasting the tender bite of the baked mushroom, believe us when we say you’ll have a winner!
You can incorporate this cheese into baked goods or other recipes for a slightly pungent richness. Try adding to scones or savory muffins combined with some cracked black pepper and fresh herbs for a treat that will be requested time and time again. With a meltable texture similar to Brie, you can also use for extra earthy flavor, as a substitute for other cheeses in a wide variety of dishes, try Camembert instead.
2012, 2nd Pl
2010, 5th Pl