Le Rustique Camembert is made in Normandy, home of Camembert, using milk from cows which graze on the lush green pastures. It owes its authentic flavour to the quality of its ingredients and the traditional savoir-faire in its making. It has a white bloomy rind and deliciously soft interior. Full of flavour, it has a rich, creamy texture. To ensure optimum ripening, it is therefore stored in its wooden box.
If you are not familiar with Camembert, it’s a French round cheese with an earthy flavour and aroma, slightly similar to mushrooms. Camembert consequently has an intense and nutty flavour. Cheesy, gooey, slightly spicy and ready in less than 20 minutes preparation for the best-baked camembert. Above all, If you’re looking for an easy happy hour food for your next dinner party, look no further. Above all, fancy but easy baked French cheese is the answer.
Production of Le Rustique Camembert Cheese
Good Camembert requires good milk. That’s why Le Rustique works with partner farms close to the dairy in Pacé in Normandy. The milk producers run family farms, usually with between 50 and 70 cows, producing an average of 20-25 litres of milk per day; it takes 2.2 litres of milk to make one Camembert. A quality check is carried out on the milk, which is then transported to the dairy. Next comes the pasteurisation stage: the milk is heated to 72°C, then rapidly cooled, to eliminate all harmful bacteria. Checks are performed every day on all deliveries to the dairy.
After pasteurisation, our cheese-makers add rennet and starter cultures that help it to solidify. The resulting paste is chopped into pieces (cubes of various sizes), which is called curds. The curds are separated from the liquid, known as whey or lactoserum. The next stages give the cheese its character and flavour. The curds are pressed into perforated moulds, and drain for 24 hours. During the moulding stage, the cheese takes on its final shape. Once drained and turned out of the mould, the cheese is salted to bring out the flavours. This also gives the cheese its colour and ensures that it keeps for longer.
Our Le Rustique cheeses are matured in ripening rooms for around 8-14 days, depending on the product. This crucial stage is monitored by our master cheese-makers, who pay particular attention to the temperature and humidity of the maturing cellars, lavishing care on the cheeses. To enable the maturation to continue, developing the texture and flavour, Le Rustique Camembert is wrapped in special cheese-makers’ paper. It is placed in its burnt wooden box with its famous Gingham cloth, recognisable by its red and white check. The wood for the boxes comes from sustainably-managed French forests.
Serving Le Rustique Camembert Cheese
This cheese is fantastic when baked in the oven. Just make a slit in the shape of a cross on the top of the cheese, sprinkle with crushed garlic and fresh thyme, drizzle with a little olive oil and bake in the oven (in its box or a ramekin) for approximately 15 minutes – delicious. Serve with steamed potatoes, salad, farmhouse bread or cold meats.
Le Rustique Camembert is made in the Normandy region of France, home of Camembert. Le Rustique Camembert was first made in 1975 in Normandy. Its unique recipe is inspired by the original Norman Camemberts. The box, as well as its red and white chequered cloth, has now become a symbol of the brand.