Type of Milk:
Cow. Traditionally, French Camembert is made with unpasteurized milk, but Camembert imported into the US is pasteurized.Origin:
France, Normandy regionRind:
Camembert has an edible, bloomy rindFlavor:
Camembert often announces its presence with a pungent aroma. The flavor is fairly strong and slightly vegetal, with hints of mushroom and sweet corn.Uses and Pairings:
Grab a crusty loaf of bread and dig in before the aroma overtakes the room!
Pinot Noir tends to pair well with Camembert, as does Chardonnay. Sparkling wines can pair well with Camembert that is on the mild side.
