Produced in a traditional way by hand, our Camemberts have been exclusively selected in an “AOC” production located in Normandy at a stone's throw from the village of Camembert. They are first aged in cool cellars where they develop their characteristic rind of off-white mould. Then we have them shipped over by plane. The Le Pic Camemberts are then placed on special rack shelves in our cellars where the conditions of their first maturation period are carefully duplicated to ensure the cheese continues to evolve, mature and develop its unique taste.
Before slicing into it, take a moment to smell its unique, yet complex bouquet. You will notice delicate aromas of yeast and mushroom intertwined with barely perceptible hints of venison. When you open up a Le Pic Camembert, it will be soft and silky, ivory white, creamy and velvety, but never runny. Depending on the length of maturation and season of the year, the cheese may have a small core where the cheese remains firmer, a ‘sweet spot' much sought-after by connoisseurs. Its melt-in-your-mouth texture along with its distinctive and persistent flavors will delight your palate. You will see our claims were not exaggerated when you taste it!
Please consult last months' selections to discover more delicious cheese recipes.
Our cheese catalogue contains information on almost 1000 cheeses: taste, source, pairing and much more.
Cut the Camembert into halves down the width
Put mixed herbs on a whole face and close the Camembert cheese
Pack it in an aluminum foil and let heat on the barbecue for about 10 min.
Taste with farmhouse bread or leavened bread