Le Saint Morgon

Président's Saint Morgon is a cheese which mold layer is removed. During the ripening process, the cheese is turned over every day and washed with lukewarm salty water. Thanks to this procedures Le Saint Morgon has a beautiful light surface and its texture resembles the surface of an orange peel. It has a rich flavor and a very soft and creamy texture.Of course, I have eaten better cheeses but this one is not bad at all.

Normandy Camembert (Basse-Normandie/Département Calavados)

Normandy Camembert is extremely tasty. I’ve eaten it only three times so far but I do remember how delicious it is . I love the lightly waved rind, so delicate and thin -almost transparent. The mass is white or yellow, soft and just a little  runny. The more ripened the softer, smoother and more elastic it is.




According to the General meeting Constitutive of the Trade union of the Manufacturers of Genuine Camembert cheese of Normandy the Camembert de Normandie is :  a soft cheese, with spontaneous draining, neither cooked, neither pressed, nor mixed, with curd not divided, slightly salted, with surface molds, of round form, a weight of 350g, a maximum diameter from 10 to 11 cm, containing at least 40g of fat content for 100g, made with pure milk of Normandy.
Even the cheese is 200 years old it didn't obtained the AOC (controlled designation of origin) until 1983. Due to its popularity it was the most copied soft cheese in the history.

German Brie with Mushrooms

I expected a lot from this cheese. It looks very tempting.  A creamy triple cream brie with porcini and chanterelle mushrooms - it sounds terrific. But  there is nothing special in the brie and I couldn't notice an aroma of my favorite mushrooms.

Traditional French Brie

My favorite all the time. It looks very ordinary , but it has very strong smelling ( mushroom-like) and rich creamy flavor. I don't know anything about that brie but that it is made in France and  it is a double cream brie cheese.
I enjoy this brie much more when it’s mature.The rind – flavorful and fragile –  adds the character to soft, almost molten core. I'm sure that people passing me can sense its scents coming from my bag, when I carry it home from the store.


Recipe: Burgers Stuffed with Traditional French Brie

Suprême (Burgundy)

Suprême is perfectly creamy, mallow and matured. Enriched with crème fraîche it has an impressive 62% fat content. Nevertheless I have never felt gluted after eating a half pound for breakfast .
Suprême comes from the Burgundy region of France. We owe the cheese to  François Paul-Renard - the son of the man who invented the production process that allows for a perfect maturing of packaged cheese.
The cheese was first launched in 1930 as  “Les Ducs” in Camembert size.

Cambozola Classic ( Kasseri Champignon- Bavaria)

When you are on the horns of dilemma choosing cheese…blue or creamy? There is a solution: Cambozola which combines the flavors of French soft-ripened triple cream (70%butterfat) cheese and Italian Gorgonzola.

Cambozola was created and patented in 1980 by Champignon but it has its roots in the history of Allgäu region when the cheese has been made from the third century A.D.

More creamy then blue, its flavor is far milder than Gorgonzola’s. I haven't added it to my favorites. Tried two times and don't feel like buying it in the future.