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Get Breaking News on your cellCheese O' The Week: The House Favorite
3:26 PM Fri, May 16, 2008 | Permalink |
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July 2008
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Camembert is a bit of a misnomer, since the cheese has a looser, plusher paste than French Camembert or Brie. Its snowy, edible rind does closely resemble those cheeses. But the texture is fortified by a unique, savory tang contributed by sheep's milk: The cheese consists of 60 percent cow's milk, 40 percent sheep's milk. Nancy and Tom Clark, who run the Old Chatham Sheepherding Co. in New York's Hudson Valley, began producing this cheese in the mid-90s. I've never found an American-made triple crème (which this product almost qualifies as) that I more enjoy. You must, MUST eat this cheese at room's temperature to best appreciate its dulcet qualities. If you have friends who are novices with "fine cheeses," this is the one that makes converts. More than once, I've constructed elaborate cheese trays for parties, and Old Chatham is the first (and sometimes only) one that disappears. Because of its richness, some folks prefer to serve it for dessert. It's lovely paired with just-peeled peaches. After a long day, though, sometimes I just pick up the apple-walnut-raisin bread from Eatzi's and have the two for dinner in front of the TV. Not a balanced meal, I know, but ... Whole Foods sells Hudson Valley Camembert in the square individual sizes pictured. Central Market sells wedges of Nancy's Camembert, which is essentially the same product, perhaps slightly denser because of its shape. Check it out and tell me what you think. |
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Comments
Posted by Deno @ 5:10 PM Wed, May 21, 2008
OMG - This is like the best camembert ever!!!! Hudson Valley also makes a wonderfully fragrant "mutton button", lush ricotta, and sensuous yogurt.
Posted by John Tesar @ 12:25 AM Thu, May 22, 2008
I have loved and served this cheese for the last ten years and it is incredible ... not the best but some of the best America and New York have to offer, almost a real Camembert.