Graindorge PDO Normandy Camembert is moulded by ladle and mostly by hand. It takes five curd ladles spaced over 50 minutes to make a PDO Normandy Camembert.
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It boasts a golden-yellow rind and a pale interior dotted with small holes, characteristic of its traditional aging process, which lasts from several months to a year or more. French Gruyère is...
The rind is carefully washed in a special brine solution to develop a bright terracotta hue. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are...
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
Graindorge PDO Normandy Camembert is moulded by ladle and mostly by hand. It takes five curd ladles spaced over 50 minutes to make a PDO Normandy Camembert.
