Thursday, October 28, 2010

Ile de France Camembert: The Cheese for Cheese Lovers

Camembert, with its strong aroma, is not a cheese to be taken lightly. This cheese first originated in Normandy and is made from cow's milk and its surface ripened usually for at least three weeks.

Since Ile de France just came out with a new recipe for their camembert cheese, they offered me a sample for review. It came to my doorstep via overnight delivery.

Now, keep in mind that this, as any other cheese, should be eaten at room temperature, where the camembert will be wonderfully runny. Since I like taking cross section shots I did this one before it's at room temperature and ready to eat:
Ile de France Camembert

It should be even runnier than this:
The camembert may look like brie, and is as smooth and creamy, but a simple sniff will tell you the difference. A strong nutty and musky aroma; no, this is no simple brie. The flavor is more intense as well: earthier and nuttier

So, I decided to do a recipe with the camembert this time around *gasp*. Don't be too surprised though, as I'm no great cook I'm doing a grilled camembert sandwich!

Easy shmeasy recipe: Ile de France Camembert and Fig Jam Grilled Cheese Sandwich
Grilled Camembert Sandwich

Take two slices of La Brea Bakery's whole grain bread. Generously spread the camembert on one slice and fig marmalade on the other. Lightly drizzle balsamic vinegar on the cheese (it makes a big difference. The balsamic vinegar works wonders in tying the flavors together).
Put the slices together and grill until the cheese is nicely melted and gooey!

It's not even really a recipe, but hey, good bread, good cheese, good marmalade go a long way in taste.


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