Cheese - Camembert French

DESCRIPTION The Tremblaye farm focuses heavily on organic production milking only their herds of Jersiaises and Prim Holstein cows.  Located only about an hour outside of Paris, this farmstead cheese has a nutty, barnyard flavor that is lacking in industrially produced brie.  If you're not sure how camembert differs from brie click here to find out!  Or to learn more about camembert click here!   ORIGIN France   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Kunik and Ossau Iraty By Origin - Comte Reserve and Brillat Savarin Pairings - Genoa salami, pickled carrots, crackers and cucumber spears.   SUBSTITUTES Brie de Meaux   INGREDIENTS Cultured pasteurized milk, salt, microbial enzyme