Camembert au Calvados
Just when you thought Camembert couldn’t get any more interesting…
Camembert au Calvados
…they cut off the rind, dip it in a Calvados and cider mixture, and then roll it in biscuit crumb. How wonderful! (Calvados is a brandy made from apples rather than grapes.)
The result is this rather crusty appearance with gooey, yumminess oozing out.
The crust smells very strongly of fermenting fruit with a slight disinfectant smell about it. The pate is typical of a Camembert, pale yellow and gooey with identical creamy, sticky texture.
The taste is an interesting mix of bitter, sweet and fruity with chemical, acetone notes, a bit like pear drops and cellulose varnish. There is also, unsurprisingly, a strong alcoholic element in this mix. The strong aftertaste has a pronounced metallic quality.
In closing, it is an interesting cheese. One to impress guests with, because of it’s unusual and unique nature. As a cheese to savour and enjoy, not so much. It is a little intense, best eaten in small quantities.
Purchased from: Champagne + Fromage, London
Reviewed by Nick & Olympia, 2017
(3.5/5)