Profile and character :
soft pâte with washed crustiness
You may need this products
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.