June 3, 2008

La Fête du Fromage - le Cameau

The sweet, yeasty aroma of this week's exceptional cheese seduced me immediately!

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 underside

The 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


Anonymous said...

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.

La Belette Rouge said...

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?

Jennifer said...

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. :)

Anonymous said...

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.

Marylène said...

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.

Jennifer said...

appetite for china
welcome! I'm glad you found me. I often drool at the recipes on your site. :)

Of course it isn't! Thank you for pointing out my mistake.

empordà experience said...

That looks really delicious!!

Jennifer said...

campo di fragole
It was! If you can find some, you should try it.

cheryl said...

My, my, my....this little fromage looks absolutely seductive!
It would be worthwhile to travel to this region if only for that cheese!!!!

Jennifer said...

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. :)