Isigny Sainte-Mère Camembert Affiné au Calvados (250g)

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The reunion of the two monuments of Norman gastronomy: an Isigny Camembert carefully matured in the cellar, bathed in Calvados from the Pays d’Auge, then crumbed to preserve all the aromas: a meeting at the peak of taste.

Coeur de Camembert au Calvados (also known as Calva d’Auge) is a traditional French cheese produced in Lower Normandy. The cheese is aged just as Camembert, but then the rind is carefully scraped off when the cheese is half-ripe. It is soaked in Calvados apple liqueur for about 3-4 hours, and then it’s dipped in breadcrumbs which absorb the alcohol and the moisture. As a result, the cheese looks like it has a crust. It is aged for 3 weeks, and then it can be served, preferably runny.

The aromas are rich, while the flavors are fruity, nutty, salty, buttery, and earthy, with a kick of alcohol that’s softened by the sweetness of apples. It’s recommended to pair it with Calvados or a glass of Normandy cider.

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