Camembert, Isigny 8Oz (P)
(Imported Cheeses: France)
Legend has it that Marie Harel received the recipe for Camembert from an exiled priest to whom she gave refuge on her Normandy farm during the French Revolution. Nice sentiment, but cheese of this variety had been made in Normandy since at least the mid-1500s. No matter its origin -- we still love a good Camembert. Beneath its thin, cottony rind lies a supple, semi-soft paste that becomes creamy at room temperature, and has a pungent aroma and buttery, eggy, earthy flavors. Isigny's Camembert tends to be one of the closest we can get in the US to what is traditionally enjoyed in France; this makes it more rustic in appearance and more robust and pungent in flavor. Your most discerning customers will ask for it by name.