SOUMAINTRAIN

GAEC LECLERE, BURGUNDY

UNPASTEURISED

TRADITIONAL RENNET

Soft Camembert size cheese lightly washed with salt/water brine developing scatterings of white bloomy moulds as it ripens. The taste is rich, mellow & fruity like clotted crème fraiche. The Leclere dairy is one of 6 own herd farm made cheeses left in the region making this very traditional style cheese.  A ripening period of around 21 days is required during which the cheese is brine washed every 2-3 days.Soft Camembert-sized cheese lightly washed with white wine and brine, resulting in a pink-orange rind, several shades lighter than its regional cousin Epoisses. The taste is rich, mellow and fruity like clotted crème fraiche. We continue to wash the cheeses in a light white wine before finishing the maturing process in our high humidity cellars.