Various Takes on Camembert – Sold out
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino
At any latitude from North Pole to South, if there’s one cheese name that everyone’s heard of, it’s Camembert! This much loved bloomy rind cheese, one of the emblems of French gastronomy, is often misrepresented, berated even, due to a production protocol that hasn’t always managed to protect its solid bond with its local area. Here France’s finest affineur, Hervè Mons, will tell you all about the history and secrets of the cheese, named for the eponymous village in Normandy where it has to be produced to be entitled to PDO recognition. Hervè will take you on a unique journey through the best Camemberts in Normandy, stopping off en route to explain the different production methods permitted—pasteurizaton, raw milk, fermier—and reveal all about this, one of the world’s most famous cheeses.
To pair, sparkling wines of Consorzio Alta Langa.