Le Cameau is a raw milk Camembert that has been left to mature in an alcoholic apple and Calvados mélange from Normandy called Pommeau, then covered in crushed walnuts before being wrapped up and left to tempt the unsuspecting consumer with it's alluring look and fragrance.
It's creator, Carole Brihier, has created a société with her husband to continue the work of her Artisan Fromager Affineur father, André Faccetti.
La Société Fromages Service in Campigneulles-les-Grandes, in the Pas-de-Calais département, offers an array of unpasteurized Camembert and Brie cheeses that have been aged in either Cognac, Cointreau, Hard Cider, Pommeau, Calvados or Kirsch.
at room temperature - oozing all over the plate
the wet, sticky undersideThe flavor was sweet, yeasty and fruity, with noticeable hints of apple from the Pommeau. It had a nice tang and tickled your tongue. The texture was smooth and supple and I thought the walnuts added a nice character.
I took some notes while I was tasting le Cameau for the first time and when I read them over, there was one word in capital letters; TANTALIZING.
That pretty much sums it up.
I couldn't recommend le Cameau more highly!
Hard cider would pair well with this cheese, but we drank a glass of local white, which worked just fine. Pin It
10 comments:
I like cheese and I am not afraid to taste anything once. (unless it is still alive and kicking)
This look a little scary. Sort of like formed grits.
I thought the brown meal was ground almonds. I was hoping it tasted a little like calvados. But, I am sure it would be good with that. What do you think Loulou?
Colleen
We'll get some for you and you'll be seduced too.
Formed grits....I love it. :)
la belette rouge
the nuts are definitely walnuts although they make another cheese with ground almonds.
There were hints of apple but it wasn't too boozy. Since there is Calvados in Pommeau, yes, the flavor would be wonderful with Calvados too!
I'm not a huge fan of Calvados, so I prefer mine with hard cider or wine. :)
Oozy Camembert AND Calvados? I'm in heaven.
I just stumbled upon your blog for the first time from Tastespotting. Your homepage banner is absolutely gorgeous.
Sorry to say that Pas de Calais doesn't belong to Normandie, it is said being from the "Nord-Pas de Calais" area, the Flandres or Picardie but never from Normandie.
Just have a look at Bienvenue chez les Chti's if you don't trust me.
appetite for china
welcome! I'm glad you found me. I often drool at the recipes on your site. :)
marylene
Of course it isn't! Thank you for pointing out my mistake.
That looks really delicious!!
campo di fragole
It was! If you can find some, you should try it.
My, my, my....this little fromage looks absolutely seductive!
It would be worthwhile to travel to this region if only for that cheese!!!!
Cheryl
I've seen it available in other areas of France too. It's been a few years since I had it, think I need to go pick up another wheel. :)
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