The classic French Camembert from one of the very best producers. Difficult to go wrong with this one. It can be pungent and vegetal with mushroom-y undertones, though when slightly younger it is lactic and milky. Camembert curds are hand ladled into moulds, keeping the curds as intact as possible to reduce the loss of whey. It is this that gives Camembert Reaux is creamy rich texture and melting mouth feel.
Theodore Reaux opened his dairy in 1931 with the sole intention of making traditional camembert – as it had been made by Marie Harel in 1791; they now collect 22 million litres of milk a day from sixty farms in the surrounding countryside to produce camembert as well as butter and cream.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email firstname.lastname@example.org. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.