Meredith Woodburne Camembert is believed to be the first Australian cheese motivated from the French Bries. White, surface-ripened ewe’s milk cheese coming with a juicy interior. Mild when young but develops an extremely rich flavour with a semi-liquid texture, hence is appreciated when it attains its full maturity. Its delicate mould produces enzymes that help in breaking the Woodburne from outside to the center. Appreciated in every course of meal. Served with salads and soups.