Region: Vermont
Town/Village: Salisbury
Type of Milk: Cow (Pasteurized)
Cheese Style: Soft Ripened
Size: 6 ounce and 12 ounce wheels (hand ladled)
Aged: 3-5 weeks
Flavor Profile: Medium
Hannah and Greg decided to call this cheese Camembrie because they felt it was an hybrid between the two storied French cheeses. The recipe for Camembert and Brie is essentially identical, with the main differences being aging, the size of the wheels, and the regions of France from which they hail.
I find Camembrie generally closer to a Camembert with more earthy notes than Brie and a generally firmer texture, especially the smaller 6 ounce wheels which lose moisture more quickly in aging. Camembrie has a decidedly creamy, mushroomy, slightly grassy flavor.
scott, i love your blog. i’m working on starting one for the farm. i am a total newbie, so it’s slow going. jenn