Native to Camembert, Normandy in France, this surface-ripened cow’s milk cheese is a brilliant foil to tart and crisp fruit, sweet jams, and bright, fruity white wines. But how to choose a good Camembert? We’ve compiled six tips to help you get the most out of your soft cheese:
- Camembert is a bloomy cheese with an edible rind. Bloomy rind cheeses are considered a soft cheese and while choosing whether to eat the rind of Camembert is a matter of preference, most people enjoy the additional flavour it gives to the cheese.
- To get the flavour you most like, experiment! Check the best-before date. The flavour of our soft cheese changes dramatically during its 45-day life. When it’s first produced, it has a drier, lighter texture and somewhat tangy flavour. About mid-way through, the cheese will become creamier and stronger, and in the last two weeks it will develop its strongest flavour with the cheese becoming almost runny accompanied by a mild ammonia smell. Experiment and find out what taste you like the best!
- Do the squeeze test. If you want to eat your cheese tonight, gently squeeze the sides of the round. There should be a little give when the cheese is ripe.
- Keep your drink cold and your cheese warm. For best flavour, bring your soft cheese to room temperature (about 30 minutes) before serving.
- Pairing your cheese. Apples are a classic companion to cheese, but the mildness of brie and camembert are particularly suited to zippier acidic flavours like apricots, figs or a fruit preserve.
- Storing. You can eat part of a round of brie or camembert and re-wrap it in the breathable Natural Pastures wrapping, but for even better results, wrap just the cut area in plastic and then use its original wrapping to keep the rind from drying out.
RECIPE: Grilled Shrimp & Natural Pastures Camembert Stuffed Mushroom Caps
- 150 grams cooked shrimp
- 2 green onions, finely chopped
- 2 crushed garlic cloves
- 1 Tbsp. extra virgin olive oil- Salt & pepper to taste
- 150 grams Natural Pastures Comox Camembert, cut into small cubes
- 12 large mushroom, stems removed
- Preheat barbecue to medium heat.
- Combine all ingredients, except mushrooms, in a bowl.
- Spoon into mushroom caps, ensuring 1-2 pieces of cheese end up on top.
- Place on grill, close barbecue lid, and cook 5-6 minutes, or until mushrooms are just tender and cheese is melted.
Try our these mushroom caps with a dry Rose, a Gamay, a Pinot Noir or a Merlot. If you’re looking for a smoother taste, reach for our Triple Cream Camembert. This one is a decadent, smoother, and richer Camembert with a creamy finish that complements the delicate note of mushroom.
You’ll be surprised and delighted.