This is an elegantly sophisticated raw milk Camembert, with a flavor that ranges from seaside to intensely strong.

Camembert de Normandie cheesemaker Marc Brunet took over the Fromagerie du Val D'Ayn dairy at a young age but with a wealth of experience. The dairy uses a farmhouse recipe, techniques and equipment to make this classic French cheese. Dairy farmers are paid an additional premium to ensure their milk contains a wider variety of flavour-producing bacteria.

As a result, our Camembert uses only very small amounts of starter culture, which is added to partially skimmed milk and left to ripen overnight at a temperature of 30 degrees. The cheeses are then hand-scooped from small curd tanks and drained onto reed mats.

Roasted Camembert is a delicious way to enjoy cheese . Our best-known recipe is simple: a few garlic clove halves, a drizzle of olive oil, a little black pepper - and voilà! Roast in a 180 degree oven for about 20 minutes and enjoy with bread.

Interesting fact: white mold is "running out" of the world. The industrial overproduction of white mold cheeses over the decades is making it more challenging to grow the mold that causes the white surface every year. In the future, we may see more gray and blue-surfaced "white mold cheeses"!