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The Camembert du Boulonnais was created in response to customer demand, but also, and most importantly, due to an observation. The Bernard brothers realised that our beautiful region has a very similar climate to Normandy. This observation inspired them to make their own camembert. The oceanic climate means the milk produced by our local cows is ideal for camembert.
The Camembert du Boulonnais is made from raw milk. We attach great importance to the quality of our raw materials which define the character of our cheese.
Once the milk is collected, the camembert is moulded by hand with ladles according to age-old methods. This is key to making a camembert with a delicate texture. The camembert is then salted and matured in the cellar for four weeks. That’s when the magic begins. A flower, Penicillium camemberti, develops on the cheese, covering it with white down. Camembert is a soft cheese with a bloomy rind.
The raw milk used gives the cheese its strong aroma. The aroma of this living cheese continues to develop as it matures over time. It can be found in the Haut-de-France region where it is stocked in most large and medium-sized stores, in our shop, and at your delicatessen or dairy supplier.
EEC No: EN 62-889-030 EC
Features: Soft cheese with flowery rind
Gencod: 3770001691107
MG on dry extract: 45% MG
MG on finished product: 22% MG
Weight: 250grs mini
Storage: 2 months after production
DLU: 5 weeks
Ingredients: Raw cow milk from our village
Other: Lactic ferments, rennet, salt, surface flower
Laiterie Fromagerie Artisanale Sainte Godeleine. Route de Belle 62720 Wierre Effroy. Tél. +33 (0) 3 21 87 00 97
Laiterie Fromagerie Artisanale Sainte Godeleine. Route de Belle 62720 Wierre Effroy.
Tél. 03 21 87 00 97
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