Nancy’s Hudson Valley Camembert’s Taste
A silky, buttery, bloomy rind sheeps’ milk cheese that can put your favorite triple creme to shame… Sheeps’ milk is naturally the highest in butterfat, coming in at around 7% (cows and goats are more around the 4-5% range) That means that the paste of the cheese is chock full of fatty goodness, melting on the tongue and leaving you craving another bite! The rind lends a slight mushroomy quality to the cheese, rounding out the sweet cream flavor with a touch of earthy-ness. Aged for 6 weeks or more, Nancy’s Camembert is a Stinky favorite!
Serving Nancy’s Hudson Valley Camembert
A combination of cow and sheep’s milk, Nancy’s Camembert is a Hudson Valley classic. It’s lush and buttery with beautiful white surface mold and a sweet, mushroom-like flavor.When young, the texture is semi-soft in the center of the cheese, becoming smoother and softer just under the rind. The rind can be quite dense and slightly chewy. As the cheese matures, the texture becomes quite runny under the rind, while the center retains its cohesiveness. Nancy’s Camembert has a very smooth and buttery flavor, almost like a very rich ice cream. Notes of hay, grass and savory vegetal flavors are present. This cheese pairs very well with Champagne, since the effervescence cuts through the richness of the cheese.
Tom and Nancy Clark have been making cheese since 1993, and their flock has now grown to be the largest sheep dairy farm in the country! Nancy’s Camembert, named for Mrs. Clark, is a mixture of the milk from their flock of sheep as well as cow milk from their Amish neighbors. It’s luscious, rich, and a little bit spicy at the finish. Not exactly a French Camembert, but a delicious American take and a truly decadent cheese.