Camembert (Marin French Cheese)
Located just west of Petaluma in northern California, the Marin French Cheese Company was founded in 1865 by Jefferson A. Thompson, largely as a response to the burgeoning demand for cheese arising from returning Gold Rush miners. Today it’s the oldest continuously operating creamery in the United States. Milk for cheese production originally came from the company's own herds of cattle that grazed the 700 acres of land surrounding the creamery. However, during the Depression of the 1930's, Marin French decided to focus its efforts entirely on production and try to support its neighbors by buying in milk from local farms. This arrangement continues today.
To make the cheese, cow's milk is pasteurized and poured into 'make' buckets. Bacterial starters are added to each bucket and then the microbial rennet and either a mold or yeast culture are added. (The mold and yeast cultures are interchanged regularly every few days of production, since this promotes the health of each culture and keeps them alive.)
With the addition of the rennet, the milk coagulates. It is then cut into cubes using a long bladed knife and gently stirred at regular intervals. As the acidity level rises, the curds become firmer until they reach a point where they are ready to be poured into the molds and allowed to drain naturally. The cheeses are unmolded and brined, then placed on racks to dry before they’re transferred to the aging rooms where they will spend 10-14 days before release. The cheeses are turned once during this time to promote mold growth.
Full flavored with a smooth, dense, and buttery texture.
Throughout its different stages, the cheese possesses a lactic tanginess which is balanced out by the buttery flavors and underlying notes of nuts and hay during the summer months. Cheeses made from spring milk are particularly yellow in color and have an added buttery characteristic.
Pair it with a Chenin Blanc, a Champagne or with a cider from Normandy.