CHEESE NOTES

High-res From the archives: Originally posted April 19th, 2012:
Bent River Camembert, from the Alemar Cheese Company in Minnesota, is a cheese I’ve been on the prowl after for a while. I was curious to try this cheese after reading Janet Fletcher’s review in the San Francisco Chronicle, but the last time I went looking for it, Lucy’s Whey had already sold out and I couldn’t find it at any of the other cheese mongers in town. Lucy’s Whey recently tweeted that they had some, so I finally got my hands on a half wheel.
Keith Adams, the maker behind Bent River, came to cheese making after years in the bagel business and prior to that as a stockbroker in San Francisco. Although a relative newcomer, he’s obviously a quick study (you can read more about him here, from Minnesota Public Radio). This soft-ripened bloomy rind, inspired by the traditional Camembert de Normandie, is made from the milk of a local farm and a mix of Holstein, Normandy, Jersey, and Guernsey cows.
With a luxuriant, velvety paste, buttery and smooth, in flavor it is milky and barnyardy but in a very subtle way, reminiscent of damp hay after a rain, with herbacous and floral hints and a full, mushroomy body. 
It took a while to get my hands on, but it  was well worth the wait. Definitely a cheese to seek out. 
Purchased at Lucy’s Whey. 

From the archives: Originally posted April 19th, 2012:

Bent River Camembert, from the Alemar Cheese Company in Minnesota, is a cheese I’ve been on the prowl after for a while. I was curious to try this cheese after reading Janet Fletcher’s review in the San Francisco Chronicle, but the last time I went looking for it, Lucy’s Whey had already sold out and I couldn’t find it at any of the other cheese mongers in town. Lucy’s Whey recently tweeted that they had some, so I finally got my hands on a half wheel.

Keith Adams, the maker behind Bent River, came to cheese making after years in the bagel business and prior to that as a stockbroker in San Francisco. Although a relative newcomer, he’s obviously a quick study (you can read more about him here, from Minnesota Public Radio). This soft-ripened bloomy rind, inspired by the traditional Camembert de Normandie, is made from the milk of a local farm and a mix of Holstein, Normandy, Jersey, and Guernsey cows.

With a luxuriant, velvety paste, buttery and smooth, in flavor it is milky and barnyardy but in a very subtle way, reminiscent of damp hay after a rain, with herbacous and floral hints and a full, mushroomy body. 

It took a while to get my hands on, but it  was well worth the wait. Definitely a cheese to seek out. 

Purchased at Lucy’s Whey


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  1. lovebriecheese reblogged this from cheesenotes
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  4. madamfatrolls reblogged this from jamesisaghostdad
  5. vvarinn reblogged this from cornerof5thandvermouth and added:
    gross
  6. alditacubanita reblogged this from scienceyeah
  7. scienceyeah reblogged this from largeleader
  8. kwhynot reblogged this from cornerof5thandvermouth and added:
    It is every bit as good as it looks. Especially when melted
  9. largeleader reblogged this from cornerof5thandvermouth
  10. cornerof5thandvermouth reblogged this from cheesenotes and added:
    SCREAMING oh my god look at that creamy motherfucker i just want to slather it all over some crusty bread and cry while...
  11. doctormagikarp reblogged this from whatistrueforme and added:
    ORGASM OH GOD I LOVE CHEESE
  12. cheese-thatisall reblogged this from cheesenotes
  13. yoursincheese reblogged this from cheesenotes and added:
    Added to queue.
  14. whatistrueforme reblogged this from lessaismore and added:
    I live in Minnesota…I’m gonna stalk this cheese!
  15. lessaismore reblogged this from cheesenotes and added:
    drooling
  16. cheesenotes posted this