218 results for "Camembert" between $0 and $1200

Becky and Tom make all of their cheeses by hand, using only whole milk. Their Vermont Camembert is the only farmstead cheese of this type made in New England. It requires a great deal of hands-on care and is considered one of the most difficult of cheeses to make. Free from added animal enzymes, be assured that the cows who live at Blythedale Farm have a good home. They are cared for with love and respect and live in a clean, comfortable stable with year-round outdoor access. Their stress-free...

Get back to the farm with the Camembert-Extra glass cheese plate. An old-fashioned milkmaid tends to her cow on a vintage label for inspired wine and cheese parties.

These remarkably lifelike ornaments are thoughtful holiday gifts for cheese lovers of all ages. A whimsical and heirloom-quality addition to your holiday season. Hand made in Germany of glass.

Description This is a classic, the epitome of the band's early Daevid Allen phase with Ph.P.'s (pothead pixies) in full, blazing glory. In its infancy, Gong was a unique prog rock band that branched out in all directions at once while most other prog bands chose simply one path or another. Camembert Electrique is a testament to that. The band's eclectic "electric cheese" rock is a mixture of psychedelic rock, spacy atmospherics and lyrics, and doses of jazz often presented with a pop sensibility...

The pate is creamy yellow, supple, and gives slightly to finger pressure. A real Camembert is a thing to worship, it is a full-flavored gourmet cheese at once garlicky, truffly, mushroomy and lightly salty, with an underlying flavor of nuts and wood. there are not many sources left that still produce an excellent Camembert cheese.

Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie (the village, not the cheese) arrived at the Manor of Beaumoncel in the village of Camembert and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread...

Our Artisanal Select American Camembert hails from a French cheese maker based in Michigan and is as good as any Camembert available in the United States: imported or domestic. Over the past few years, an overwhelming demand and increasingly-industrial production has caused the quality of many Camemberts to decline, even those that are available from within France! This artisanally-produced American Camembert is as soft as a Camembert should be and it has a mild, clean and well-balanced flavor, with...

This camembert is made in a small format which is the perfect size for a cheese plate (about 10 ounces).  The cheese has a soft, bloomy rind and when young, a semi-soft interior that offers clean milky and mushroomy flavors.  When more aged, the cheese breaks down to a soft, pliable texture that coats the palate and offers nuttier notes and more intense mushroom flavors.

Nancy's Hudson Valley Camembert is a 2-2.5 pounds wheel Camembert made with sheep and cow's milk. The cheese is named after the company’s owner Nancy Clark who bought the Old Chatham Sheepherding Company in 1993. The Company was in the forefront of producing some of the first sheep’s milk cheese and yogurt in the US and now they are the largest sheep dairy farm in the US. As sheep milk camembert is not very common, this is a great opportunity to taste this cheese. It is soft and velvety with a delightfully...