Camembert Le Chatelain
Camembert Le Chatelain is a type of Camembert cheese from Normandy region in northwestern France. The story of Camembert cheese goes back to the 18th century when it was first made by Marie Harel in 1791. Though this type of Camembert is exclusively made with pasteurised cow's milk, it offers most of the authentic flavours and qualities of the raw-milk cheese. When ripened, it becomes succulent, rich and creamy. The rind is white velvety and edible with tasteless moulds. It has a soft, creamy texture, which becomes runny with age and contains around 50% of fat. It offers a hint of apple, which goes well with Champagne, or light red wines. Serve it with fruits for dessert.