Miel de Tilleul
Profile and character :
You may need this products
The King of Cheeses, an incomparable taste.
Following a tasting of more than 50 cheeses at a historical congress in Vienna at the beginning of the XIXth century, the Brie de Meaux was proclaimed King of Cheeses. It is made from raw cow milk, and is the fruit of a dozen production stages plus maturation, many of which are carried out by hand. It is a cheese that needs to be completely ripened, and this is revealed when the yellow ‘flesh’ turns golden, indicating that it is ready to be eaten. It has a creamy, supple texture and an elegant aspect. For La Crèmerie Royale, a six-week maturation period is required to allow the development of all the subtlety and the magnificent bouquet, just for you.
The cheese of tradition, of ancestral savoir-faire
The elegance of the taste is down to the quality of the milk used to make it. The Normande cows, raised in the meadows of Normandy where they graze on the fresh grass over a period of several months, provide a particular quality to the milk. Carefully ladled into molds, the camembert is then left to refine for two weeks. The cheese is only wrapped on the 13th day when the crust has developed a fine bloomy aspect. For La Crèmerie Royale, a minimum 35 days are necessary for the Camembert to fully mature and to develop its true taste.