 |
|
|
|
|
|
|
|
Shop by Department
|
Gourmet Products |
|
|
|
|
During the French Revolution, a recalcitrant priest from Brie
(the village, not the cheese) arrived at the Manor of Beaumoncel in the village
of Camembert and was hidden there by Marie Harel, a farmer. Following the
direction of this priest, she created Camembert. More French Cheese Here
|
|
|
Camembert
le Chatelain
|
|
|
|
 
Camembert Le Châtelain
Price:
$8.99
To order click here: Buy It, Now! | More Info!
This French Camembert comes from Normandy, where Camembert was first
created in 1791 by Marie Harel. The recipe was a success and her
children and grandchildren continued the family tradition. Over time,
word spread and Marie's cheese became famous all over the world.
Camembert Le Châtelain is an excellent example, with a recipe that is
true to the original. It is succulent, ripe, rich and creamy. Only
gently pasteurized at moderate temperatures, Camembert Le Châtelain
retains most of the authentic flavors and qualities of the raw-milk
cheese you can buy only in France. Excellent served with light reds from
the Loire Valley or Champagne, in Normandy this cheese is paired with an
apple liqueur called Calvados. Apples, Camembert and Normandy are
inextricably linked. Norman dairy farms are peppered with apple trees
that protect the rich soil. In fact, some people claim to be able to
taste a hint of apple beneath the creamy suppleness of fresh Camembert.
French Cheese!
Price:
$8.99
To order click here: Buy It, Now! | More Info! |
|
|
|
Availability and Price Subject to change.
|
|
|
|
French cheese Assortment French cheese
Board |
|
|
Camembert cheeses
A nice legend, but the region was famous for its cheeses well before the
birth of Marie Harel on April 28, 1761 ! In 1569, Brugerin de Champier in
his De Re Ciberia referred to "augeron cheeses", as did Charles Estienne,
another writer, in 1554. Thomas Corneille, brother of Pierre Corneille
(author of Le Cid), spoke in 1708 of "the cheeses of ... Camembert" in his
treatise on geography. Camembert cheeses conquered the markets of Paris
and France during the 19th century, thanks to the advent of the railroad
circa 1850. In 1890 the now-familiar small round wooden container was
invented - and Camembert cheeses were exported throughout the world!
French Cheeses |
|
|
|
More Cheese:
Aged Mimolette,
Agour Ossau Iraty,
Allgau Emmentaler,
Appenzeller,
Asiago Pressato,Banon,
Bigio,
Blarney Castle,
Brie,
Brillo
Pecorino, Buffalo Blue,
Camembert, Cashel Blue, Castelmagno,
Chaource,
Cheddar,
Cheese
Fondue, Cheshire,
Chimay
Trappiste, Coulommiers,
Cream
Cheese, Dorset Drum, Edam,
Etorki,
Farmhouse Gloucester,
Feta,
Fontal,
Fontina,
Fourme d'Ambert,
Garrotxa,
Goat Gouda,
Gorgonzola,
Extra Aged Gouda,
Gouda,
Graviera,
Gruyere,
Ibores,
Idiazabal,
Kefalotyri,
Knight's Vail,
Manchego,
Manouri,
Mature Cheddar,
Maytag Blue,
Morbier,
Mozarella,
Munster,
Old Chatham Ricotta,
Parmiggiano Regiano,
Pecorino
Romano,
Petit Basque,
Pont
l'Eveque,
Provolone,
Raclette,
Ricotta
Salada, Saint Marcellin,
Shamrock Cheddar,
Stilton,
Tronchon, Tornegus,
Vermont Shepherd,
Wensleydale,
Fromage,
Cheese
assortments, Cheese samplers,
Kosher Cheeses and much more
Cheese
here!
|
|
|
|
French Food Specialties
Cheese Cheese
recipes French
Food
|
| |
This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
|
|
|
|
