Camembert aux Truffes (or Camembert with Truffles) is a pocket-sized Camembert de Normandie weighing in around 150g. The cheese develops a delicate bloomy rind and a meltingly soft texture. Once matured to perfection, it is cut in half and a mouth-watering mixture of cream and black truffle is spread in it. The savoury, lactic flavours of the Camembert offer a beautiful contrast to the long-lasting, full flavours of the truffle. A truly decadent cheese and a fantastic centrepiece on a cheeseboard.
Legend has it that Camembert de Normandie was first produced by Marie Harel in 1791. This farmer’s wife was sheltering a priest during the French Revolution and he taught her how to make Brie style soft cheeses. The Normande cows’ milk gave her cheeses a more intense flavour than Brie and Camembert was born. However, there are many who believe that Camembert was being made before Marie first produced it. Camembert de Normandie became famous when it was presented to Naploean III during the World Fair of 1855. During the First World War French troops were issued with Camembert as part of their rations. It truly is a French institution.
Truffle and Champagne is a perfect pairing. Add a ripe Camembert into the mix and you have a masterpiece!