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Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie (the village, not the cheese) arrived at the Manor of Beaumoncel in the village of Camembert and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread and Marie's cheese became famous all over the world.</p><P>Camembert Le Ch�telain is an excellent example, with a recipe that is true to the original. It is succulent, ripe, rich and creamy. Only gently pasteurized at moderate temperatures, Camembert Le Ch�telain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or champagne, in Normandy this cheese is paired with an apple liqueur called <i>Calvados</i>. Apples, Camembert and Normandy are inextricably linked. Norman dairy farms are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert.</p><P>Novices beware: this authentic Camembert is aromatic!<ul><li>Made from pasteurized cow's milk.</li><li>Photo depicts whole 8.8 oz. form of cheese.</li><li>Best enjoyed within seven days of delivery.</ul>
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