A quintessential cheese from the region of Normandy, France, Camembert was first made in the late 1700’s by cheesemaker Marie Harel with rich milk from the speckled Normande cow. Enjoy at room temp. or warm from the oven; pair with a baguette, crackers, Prosciutto, salami, pâté, cornichons, pickled veg, fresh and dried fruit, nuts and chocolate. Taste: Creamy with woody, earthy and buttery notes. Pairings: Sauvignon Blanc, Riesling, unoaked Chardonnay, Champagne, Cava; Pinot Noir, Beaujolais; Belgian Saisons IPAs; Calvados, whiskey. Made with pasteurized cow's milk and microbial rennet.