Nancy’s Camembert
October 6th, 2009 | by tb |
I’m a fan of Old Chatham’s Hudson Valley Camembert. It’s one of my favorite American cheeses. I was in NYC in August and came across Nancy’s Hudson Valley Camembert, which I had read about as it was a recent ACS winner.
Nancy’s Camembert is a mixture of sheep and cows milk. It has a soft, bloomy white rind. This cheese looks like a triple-cream Brie when it has been allowed to warm to room temp. It has a buttery, creamy texture that just wants to ooze, but manages to hold its shape. The taste starts off a bit mild, then becomes buttery, but not overly rich, with quite a spicy, peppery finish. It really has a nice contrast between the cow and sheep milk. Great stuff!
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