Recipes & Wine Pairing.

Camembert "Rouziare"

General information:
Origin: Normandy, France.
Strength: Soft, bloomy-rind.
Taste: with a slight smell of mold, lightly salty, creamy with some nose.

Fat content: Pasteurized Cow Milk. 45% Fat in dry matter= 20% fat
Season: Summer, autumn and winter.

Wine Pairing:

Chenin Blanc or Bordeaux.

Description:

Camembert is made only in Normandy, originally from the village of Camembert, using milk from cows which graze on the lush green pastures. It owes its authentic flavor to the quality of its ingredients and the traditional savoir-faire in its making. With its white bloomy rind and deliciously soft smooth centre, the Camembert is also a must on any cheese board. To enjoy at its best, soft and almost runny, take it out of the fridge an hour before serving.
 

Recipes:

Leek and Potato Soup with Camembert croutons

Serves: 4 persons.

Preparation Time: 10 minutes.

Cooking Time: 10 minutes

• 1 tbsp olive oil,
• 4 leeks, sliced and cleaned,
• 12oz old potatoes, peeled and sliced \1pt stock,
• 1 bunch of watercress,
• 8oz French Camembert, sliced,
• 4floz milk,
• Crème fraîche (optional)
• 8 thin slices French bread.

Preparation:

Heat the oil in a large pan, add the leeks and potatoes and fry for 5 minutes or until soft. Add the stock, cover and simmer for 10 minutes or until soft. Add the watercress and simmer for 2 minutes. Transfer the soup to a food processor, add 150g/5oz of the Camembert and the milk and blend until smooth. Gently reheat the soup and season to taste. Preheat the oven to 400°F. Lay the bread in a single layer on a baking tray and bake for 5 minutes until crisp. Top with the remaining French Camembert and bake for 2 minutes until the cheese melts. Serve topped with crème fraîche and crispy fried leeks, with the croutons on the side. Serve immediately.

Bon appétit.

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