Cambré

CREAMY BLOOMY-RIND CHEESE

Cambré is a soft cheese with a characteristic velvety white surface. The rind is covered by a beneficial mold (Penicillium camemberti) that develops during aging; it is completely edible and imparts a delicate rustic note.

The paste is straw-yellow in color, soft yet firm at the center and creamy in the sub-rind area. As days pass and ripening progresses, the heart of the cheese becomes increasingly creamy.

The taste is rich and buttery. At the beginning of maturation, the flavor is milky and delicate, with hints of freshly cut hay; more mature cheeses develop a more decisive aromatic profile, with notes of underbrush, mushrooms, and dried fruit.

The aroma, especially at advanced maturation, is intense and characteristic, slightly pungent.

It should be consumed strictly at room temperature (taking it out of the fridge at least 30-45 minutes beforehand), accompanied by crusty bread, fresh fruit (figs or apples), or walnuts. It is also excellent warmed in the oven to be dipped with crostini, or used in creative recipes.