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Jennifer Meier

Cheese of the Week: Camembrie

By August 6, 2010

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As you can guess by the name, this creamy cow's milk cheese was inspired by both French Brie and Camembert.  The texture ranges from gooey to fluffy, but once you take a bite it always melts into creamy goodness. The flavor really does resemble a blend of Brie and Camember - buttery, mushroomy and slightly earthy. It's a luxurious little cheese, made by Blue Ledge Farm in Vermont. It's one of the few cow's milk cheeses made by Blue Ledge, as most of the cheese made by Blue Ledge is from goat's milk.

Comments

February 14, 2011 at 8:53 pm
(1) lilyvt says:

About Camembrie from Blue Ledge Farm….
This is absolutely my most favorite cheese. It’s creamy and yet has a full body, and when at room temperature it’s pure ambrosia. The taste is nutty and mushroomy and earthy, but not too much of any of them. Sometimes I just don’t want to use a cracker with it, just a slice popped in my mouth and I’m in heaven.
This cheese is just right, just wonderful, just perfect.

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