Le Rustique Camembert 200g



Le Rustique Camembert Cheese 200g. Frequently used for baked Camembert, Le Rustique Camembert is made in Normandy, home of Camembert. It uses milk from cows which graze on the lush green pastures. Therefore it owes its authentic flavour to the quality of its ingredients and the traditional savoir-faire in its making. Baked Camembert is a particularly delightful meal.

Camembert Rustique cheese is a pasteurised French Camembert cheese with a rich, deep and satisfying flavour. A strong soft cheese, it made from the milk of cows that graze on the lush grass of Normandy. The cheese is delectable and suitably oozy when ripe.

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.


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 Cheese is moreish. Cheese lovers will be impressed by the way this wonderfully ripe cheese collapses into a gorgeous gooey mess when sliced. The cheese impressed with its pleasant musty aroma and deep flavour profile. Its bitter tanginess was complemented by the milky, farmy flavours that developed in the mouth for a lingering finish. Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas. Place in the oven and cook both for 10 to 12 minutes until the cheese has risen and the bread is crisp

History of Le Rustique Camembert Cheese

The story began in 1975, driven by the passion of one man, Jean Verrier. That was the year he developed the recipe that would see Le Rustique go way beyond the borders of Normandy: Camembert Le Rustique. In conclusion, their cheese-makers still have the same desire to create cheeses with a unique flavour. Le Rustique is recognizable for its wooden packaging and its red gingham cloth branding. This was added to the brand by chance when a paper broker, hampered by an overstock of gingham cloth, suggested that they should use it to place the cheese in.

More Continental Cheeses at Sagebury Fine Foods of Frome