This cheese is a classic, old world style Camembert (bloomy rind cheese), made from fresh whole milk from the cows at Chaseholm Farm Creamery. Camembert, unlike a brie, is firm through the center when young and then ripened to provide the anticipated soft creamy pate that is Camembert's signature trait. Exceptionally creamy, this cheese has the dynamic flavors of Normandy, but is produced right here in the Hudson Valley. Best paired with jammy preserves. Made with pasteurized cows milk and animal rennet.
Pine Plains, NY
Chaseholm FarmCreamery is located on the multi-generational Chaseholm Farm, just outside of Pine Plains, NY. The Creamery is one of only a handful of Farmstead outfits producing cow’s milk cheese from their farm’s own herd, in the state of New York. They are a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture; Sarah Chase manages the grazing and farm lands, as well as a motley crew of Holsteins, Jerseys, and a few Brown Swiss, while Rory turns that milk into delicious Farmstead cheeses at the Creamery. Chaseholm's relationship to the land is built on principles of sustainable agriculture; they believe the quality of their milk is deeply related to the quality of their soils and grasslands and the life they support. Creating farmstead cheeses gives them a chance to see their product from pasture grass to Camembert, their attention guiding it all the way.
Pasteurized whole milk, sea salt, cultures, enzymes, and mold