Burrnt Oak Wheel
Back in the day, cheesemakers would start their batch of cheese with the milk from the morning and fill half the mold, then cover the curds with ash, then fill the rest of the molds with curds from the evening milking. We wanted to make a cheese that was as beautiful as these traditional ones, but were also surprised to see how much the ash changed the environment and development of our Camembert.
Our Ashed Camembert is a mellowed version of the original. If you are ordering for April 28th pick-up, we highly recommend letting the wheel ripen in your refrigerator for at least one additional week before cutting into it.