| CALVA D'AUGE |
 Description:
Our cheese master,
Pascal Beillevaire is responsible for the creation of this cheese. First, he
chooses, with care, the best camembert from the "Pays d’Auge"( Normandy)
and then delicately scrapes of a small amount of the rind. This is followed by
dipping the cheeses in a bowl full of excellent Calvados ( an alcohol drink
made from apples) and then allowing them to settle for 3 to 5 hours. After that
the cheeses are covered with bread crumbs, this allows the cheeses to be
impregnated with the Calvados.
Texture:
It is the same as camembert, but
the rind is removed and the pate covered in crushed French crackers
(biscottes).
Taste:
For
those of you that are seeking new taste sensations, you will be amazed. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
