This Camembert by the producer Isigny Sainte-Mère is The cheese is ivory to light yellow in color, when fully ripened. It is smooth and soft.  Milk from the farms in the cooperative have a naturally occurring lactic bacterial flora which are unique to the Isigny terroir. Because they are present in Isigny Sainte-Mère Camemberts, the taste is so distinctive that experts can identify the cooperative’s the cheese in a random batch of Camemberts. 

No one Forgets the milk of Isigny Sainte-Mère!

It is wonderful to eat at room temperature or heated in oven.   Below is a recipe shared by the  producer.  

·         Preparation Wash and cut the potatoes into pieces, then steam for 15 to 20 minutes.

·         Preheat the oven to 200 °C, make a cut in the center of the Camembert and bake for 15 minutes.

·         After baking, scoop a hole in the center of the Camembert to add cranberries, crushed walnut pieces,  thyme and honey.

·         Eat immediately as a starter, with the potatoes and bread.