Camembert Isigny sur Mer
3 weeks to 1 month
Soft cheese with a crust of white mold
Halav Israel, Chief Rabbinate
About the manufacturer:
Isigny sur Mer is a cooperative of milk-producing farmers located in the Normandie region in north-western France. The area is famous for the unique quality of the milk produced there. The cows graze in open fields. The grass they eat is rich in natural minerals, attributed to the soil and air that is infused with salt vapors blown in from the Atlantic Ocean.
About the product:
The Camembert Cheese type is named after the village of Camembert in Normandie, where it was first produced. According to known sources, the cheese was invented in this village in 1791. It is slightly hard after manufacturing, but as it ripens it becomes soft and its content liquefies. This cheese has strong odor and taste.
Brie and Camembert are considered the queens of the cheese tray. Only old, heavy red wine can balance their strong tastes. Cabernet Sauvignon, Merlot or Syrah are recommended. Like Brie, Camembert is excellent for creaming vegetable dishes cooked in an oven. It can be used for making quiches as the only cheese in the quiche or the perfect sandwich on rustic bread with grapes and fresh vegetables.