February 19, 2008

American Camembert to Die For

This dreamy little slice of sheer heaven was made at Green Hill Farms, in Georgia, U.S.A.!! Milk from six week-old Jersey cows is used to make this buttery, creamy dream. The cheese is aged for six months. The dairy cow from whence this came eats mostly grass and even rotates pastures, which is why the color has a greenish tint. Despite the drought in Georgia, somehow this cheese has an amazing aroma and flavor of butter, cream and grass. This is, by far, the creamiest (it is a double cream), Camembert I have ever tried. The rind is thin and very eatable. I have even dreamed about this Camembert twice after trying it, making it my lastest food crush. I like it, I love it, I want some more of it...and the eggs.

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