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.
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