This remarkable French soft cheese hails from the village of Lessay on Normandy’s Cotentin peninsula, where it’s crafted using pasteurized milk and a traditional five-layer hand ladling method known as Moule à la Main. Larger than its PDO cousin, Camembert de Normandie, it boasts a sweet, milky, and buttery flavour enhanced by the exquisite aroma of white truffles. Carefully managed acidity allows special Hafnia cultures to thrive, creating an extraordinary depth of taste.
The cheese is surface-ripened with selected yeasts and fungi after salting, while temperature and humidity controls prevent the overgrowth of fluffy white penicillium molds common in mass-produced varieties. As it matures, grey spots and streaks of orange B. linens - typical of coastal Camemberts - develop after about 21 days, adding further complexity. For the fullest experience, store it in its wooden box and wait patiently - its flavour, aroma, and bulging texture peak just before the use-by date.