In a shift to sheep’s milk products, the triple cream was cut from the creamery’s product lineup.
It’s always sad to say goodbye to a beloved cheese. This time, it’s Nancy’s Hudson Valley Camembert by Old Chatham Creamery, as the New York-based cheesemaker focuses on its lineup of sheep’s milk products, says Saxelby Cheesemongers.
The triple cream brie-style cheese was made from a blend of sheep and cow’s milks. It was named after the creamery’s co-owner, Nancy Clark, who purchased the creamery with her husband, Tom, in the ’90s, and won second in its category at the 2023 American Cheese Society Judging & Competition.
“Nancy’s Camembert is a meltingly creamy, soft-ripened cheese. … When young, the texture is semi-soft in the center of the cheese, becoming smoother and softer just under the rind. The rind can be quite dense and slightly chewy. As the cheese matures, the texture becomes quite runny under the rind, while the center retains its cohesiveness,” states an entry in culture’s Cheese Library.
According to Murray’s Cheese, Old Chatham uses milk “directly from their own flock of sheep and herd of cows.”
“Nancy’s Camembert is … fluffy like a cloud, nicely salted, and rich like butter,” says Mary Tuthill, the former general manager of Vermont’s Mad River Taste. The cheese was featured in culture’s Summer 2023 issue.
Nancy’s Camembert will remain available for purchase at select cheese shops for a limited time. At the time of publishing, Saxelby and Murray’s are listing it as in stock.
This article will be updated as more information becomes available.
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
