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One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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MONTGOMERY CHEDDAR  Crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste...
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CAMEMBERT BAKER Perfect for baking Tunworth, Camembert, Camembert au Calvados to name just a few...
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STINKING BISHOP               
Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Camembert au Calvados



Camembert au Calvados is a delightful combination of two of Normandy's largest exports - Camembert and Calvados. A traditional farmhouse made cheese, which has had its rind carefully removed and then the cheese dipped in Calvados and a Cider mixture. The cheese is then covered in a fine biscuit crumb, giving the taste a delicious fruity apple brandy sweetness.

The paste is plump and golden-yellow and the rind is creamy-white. Camembert au Calvados has a fragrant aroma and a full-flavour. Camembert is excellent throughout the year but the very best cheeses are made from spring to autumn when the cows' enjoy the rich grass in the pastures.
Normandy France
Normandy

Unpasteurised Cows Milk
Country France
Area of origin Normandy
Milk Cow's milk (unpasteurised)
Style Soft, biscuit crumb coating
Pungency Mild to Medium
Fat content 45%
Ripening 1 months
Wine deaux Superieux, Beaujolais Vieilles Vignes

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