Created by the family operation at the Hudson Valley’s Chaseholm Farm, Chaseholm Camembert is inspired by its namesake Old World cheese. A bloomy rind disk made from whole cow’s milk with a splash of cream for added richness, Chaseholm Camembert is beautifully buttery and soft.
The cheese is ripened and aged for about eight weeks, which gives it both a bloomy white rind and a supple paste that’s pliant at room temperature. Though it’s intensely creamy, Chaseholm Camembert is surprisingly robust in flavor and is assertive on the nose. It tastes of grass, mushrooms, oats, and butter: a reflection of the terroir of the cows’ grazing pastures.
Jammy preserves, with their kiss of brightness, pair perfectly with this decadent piece of dairy, though a side of dark berries and honey is also quite nice. Accentuate its creaminess with a buttery Chardonnay, or cut it with a crisp white wine like Sauvignon Blanc.