(Photo: Hannah Whitaker/New York Magazine)
Whole Foods Offering Camembert From Hervé Mons — New York Magazine
It’s time to reconsider Camembert, that old cocktail-party stalwart located right next to the Carr’s crackers and the Chilean grapes. This pasteurized version not only doesn’t suck (as most pasteurized Camemberts do) but is actually pretty great. Credit the French cheese-aging genius Hervé Mons and a Seattle importer for figuring out that the most cost-effective way to get the stuff here in peak condition and full of ripe, barnyard-y flavor is by boat ($9.99 at Whole Foods).
I love cheese and Camembert is a great cheese but because of the ban on fresher cheeses and unpasteurized milk cheese imports, the real cheeses are kept out. That is great to promote domestic very expensive cheese production or basic fake mass-produced production. This picture looks so good but this wheel is very small for Camembert and I doubt if it runs like that. It is very tempting to try.