Photo: @kittenandthebear
COMFORT CREAM
If we could, we’d call this elegant, artisanal cheese, Comfort Camembert, but that would cause an international incident. French Camembert is protected with an APO (Appellation d'Origine Protégée) designation, which ensures any cheese baring the name Camembert is made with certain prescribed ingredients and only in the Normandy region of France.
But Comfort Cream is a true camembert style cheese, and not to be confused with Brie. Its velvety bloomy white rind – thinner than the rind on Brie – envelops a silky, golden interior. It’s more aromatic than an equally mature Brie, and its flavour is redolent of fresh truffles, with a hint of earth and tart cherries. Softer than a Brie, its texture is buttery, with a long, lingering finish. When warmed, Comfort Cream becomes creamier than Brie.
Each delicate round is hand-salted, hand-turned, and hand-wrapped. We store Comfort Cream in our temperature- and humidity-controlled cheese cave at precisely 95 percent relative humidity, and 51F for at least four weeks before sending it out into the world. In your fridge, an additional few weeks of aging will see this living cheese ripen and mature in flavour, texture, and colour.
PAIRING RECOMMENDATIONS
Pour a glass of partially to fully oaked Ontario VQA Chardonnay, a Belgian Blonde beer or a well-chilled dry cider, as they would in Normandy
Add on a cheeseboard with nuts, berries, apple slices, and plain water crackers to let the flavour shine. Warm up a whole round then dig in – fondue style – with baguette.