This Camembert-style goat cheese is mild and luscious
By Dan Myers, Editor
Aug 19, 2013 @ 6:08 PM
Cheese of the Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook.
Camellia is produced by Redwood Hill, the country’s first Certified Humane® goat dairy. Founded in Northern California’s Sonoma County in 1968, its 300 goats contribute milk to natural artisanal cheeses, yogurts, kefir, and other specialty dairy products.
Camellia is a Camembert-style cheese, and will most likely look familiar to those who are fans of bloomy-rind cheese. When it’s young it has a mild, buttery flavor and a firm texture, but as it ages, its bloomy rind ripens the cheese from the outside in, making it more rich, creamy, and tangy.
“To make great cheese you need great milk, and at Redwood Hill they have goats that are really taken care of, producing fantastic milk,” said Hook. “That really comes across in the cheese: There are some hints of floralness, a little bit of acidity, and a little bit of sweetness, but not too much. It’s very well-balanced, with a lush mouthfeel and lots of minerality.”
The cheese is best enjoyed at room temperature, paired with fresh apples or pears. Hook recommends eating this cheese the day it’s purchased, as it won’t do well in plastic wrap because it needs to breathe. He’s a big fan of the pinot gris from California’s J Vineyards, which complements the minerality nicely.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
The Daily Meal
Posted: August 20, 2013 by Certified Humane
Cheese of the Week: Redwood Hill’s Camellia
This Camembert-style goat cheese is mild and luscious
By Dan Myers, Editor
Aug 19, 2013 @ 6:08 PM
Cheese of the Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook.
Camellia is produced by Redwood Hill, the country’s first Certified Humane® goat dairy. Founded in Northern California’s Sonoma County in 1968, its 300 goats contribute milk to natural artisanal cheeses, yogurts, kefir, and other specialty dairy products.
Camellia is a Camembert-style cheese, and will most likely look familiar to those who are fans of bloomy-rind cheese. When it’s young it has a mild, buttery flavor and a firm texture, but as it ages, its bloomy rind ripens the cheese from the outside in, making it more rich, creamy, and tangy.
“To make great cheese you need great milk, and at Redwood Hill they have goats that are really taken care of, producing fantastic milk,” said Hook. “That really comes across in the cheese: There are some hints of floralness, a little bit of acidity, and a little bit of sweetness, but not too much. It’s very well-balanced, with a lush mouthfeel and lots of minerality.”
The cheese is best enjoyed at room temperature, paired with fresh apples or pears. Hook recommends eating this cheese the day it’s purchased, as it won’t do well in plastic wrap because it needs to breathe. He’s a big fan of the pinot gris from California’s J Vineyards, which complements the minerality nicely.
Source: http://www.thedailymeal.com/cheese-week-redwood-hill-s-camellia
Category: news