Camembert

This cheese is named for the French village where a farmer’s wife, Marie Harel, perfected its recipe thanks to advice from a priest who traveled from Brie. The first Camemberts were made with unpasteurized milk, although modern cheesemakers are usually compelled through regulations to make it with pasteurized milk for safety reasons. Camembert is started through warm milk being inoculated with bacteria and rennet. The mixture is then allowed to coagulate, and the curd is cut and transferred to moulds. The moulds are turned every six to twelve hours, and after 48 hours of rotation the surface of the cheese is sprayed with moulds. The cheese is allowed to ripen for roughly three weeks.

Camembert is usually served at room temperature and has a complex buttery taste that varies according to methods of production.

Moulin de Gaye

Made in Normandy, Grand Camembert Moulin de Gaye is sure to impress even the most hardened cheese aficionado.

Le Rustique

Camembert Le Rustique has a bold flavour which is reminiscent of cheeses made with raw milk, although it is made with pasteurized milk as required by law. Le Grand Rustique is a larger package of the same cheese.

Claudel

As with their Brie, Claudel Camembert is manufactured in Normandy, an area which is known for its exceptional milk production.

Camembert Père André Exclusive to Denninger’s

This timeless Camembert is produced in the French region of Vosges.

Champignon Mirabo

This camembert is infused with the tastes of mushrooms and walnuts for a heady, buttery mixture that pairs well with crackers. The exclusive blossom shape of this Bavarian cheese makes it instantly recognizable to cheese lovers “in the know”.

Comfort Cream Niagara Region

This locally made camembert-style cheese made with Guernsey cow milk and aged to perfection for at least four weeks prior to its sale. This cheese is hand-salted, hand-turned, and hand-wrapped. A perfect accompaniment to the region’s world-renowned wines.