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Camembert St Loup


Camembert has a predominantly white bloomy rind, with some yellow and red pigmentation. The paste is straw yellow. On the nose there are aromas of truffles and wet leaves. The taste of Camembert is earthy, nutty and salty, with a nice bitterness. The taste intensifies with age and the rind becomes more grainy.

Camembert is made without breaking the curd. It is drained naturally and then salted and matured for at least 3 weeks. The Camembert we get at Provisions is from the Farm Saint Loup, which is in the Pays d’Auge, Normandy.

Production of Camembert as we know it began in the late 19th Century. The iconic wooded box was designed to help it travel long distances, especially to America. Its popularity in French culture can in part be attributed to the fact that it was distributed to French soldiers in World War I.

It is best eaten with a crusty baguette, or baked in the oven for 25 minutes in its wooden box.

Ingredients : Milk (cow's), salt, traditional rennet. Unpasteurised.

Allergens : Milk 

Camembert St Loup

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