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Le Rustique Camembert and Brie

Clad in a wooden box and covered in the famous red and white gingham pattern, Le Rustique have been making cheese since 1975. With passion that spans over 40 years, the cheese is now a household favourite. They partner with farms in Normandy to produce 20-25 litres of milk a day- enough to make 10 Camemberts. Once the process of pasterisation, curdling, moulding, draining and salting is complete, the cheese is then left to mature for 8-14 days.
What most people don't realise -myself included - is that the cheese then continues to mature whilst on the shelves of the supermarket or while in your fridge. The cheese-makers paper allows the moisture to be released, leaving the flavours to develop even further. Leave the cheese for a futher couple of weeks at home and you will leave the stronger garlic-y, cabbage-y flavours.

We tried some of the cheese at various stages of their maturing process, and you can visibly see the core of the cheese change to a softer runnier texture the long…

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