SERENITY NOW! Our New Year’s resolution is to do cheese the right way, so we had to re-do Camembert! That’s right, this episode is a DOUBLE-DIPPER. Camembert is a French cheese, but back in episode 9, our Camembert was from Canada. So, YADA YADA YADA, now we’re making amends by replacing the Canadian DUD with a French STUD! Will this cheese be lame? Or will it be a MASTER OF ITS DOMAIN? Giddyup!
The Olivia and Joe Cheese Show is a weekly talk show where we try a new cheese every week. Historical, international, favorites to cheap bodega finds, we’ll try anything! If you’re a foodie who likes to laugh, you’ll love the Cheese Show! More information about this week’s cheese below:
Country – Normandy, France
Milk Type – Cow
Pasteurization – Pasteurized
Rennet Type – Animal
Age – 3 weeks
The original, name-protected Camembert comes from Normandy, France, “Camembert de Normandie.” Because it’s protected, it’s required by law for it to be made only with unpasteurized milk – which makes it illegal in the United States! So you’ll have to go to France for Camembert de Normandie. But this cheese, Camembert le Chatelain, is the closest you can get in the U.S. to the real deal. It’s also made in Normandy, France, and follows the same recipe! The only real difference is that it’s made with pasteurized milk, which allows it to be sold in the U.S. So if you want to try a Camembert but you aren’t going to France anytime soon, you’ve gotta go with this one!
Pairing Suggestions: Preheat your oven to 350°F. Remove the plastic from the cheese, but place the cheese back in the box. Score a crosshatch pattern in the rop, and drizzle it with olive oil or honey, and insert sprigs of rosemary into the scores. You can even sprinkle it with chili flakes or black pepper if you want! Try it with thyme or other herbs, or try adding a sliced garlic clove! Then pop it in the oven and bake for about 12-15 minutes. Dunk a crust bread straight in and drink a crispy white wine.
If You Can’t Find This Cheese: Look for a camembert from France. From Normandy would be even better!!
If you like this cheese, let us know below! What do you like to pair with this cheese? How would you describe the way this cheese tastes? What are your favorite cheeses?
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