Hudson Valley Camembert, New York

by dccheese on November 26, 2008

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in American-NewEngland,Cheese!,Cow,Sheep

Camembert is a soft-ripened cheese combining the tang of a blue with the creaminess of a delicate brie. While traditional French versions use only cows’ milk, Nancy’s Hudson Valley Camembert from New York uses milk from the farm’s sheep, mixed with a neighbor’s rBGH-free cows’ milk.  The Old Chatham farm boasts 1,000 East Friesian sheep grazing on organically-maintained fields, and is America’s largest sheep diary farm. (Sheep’s milk is significantly higher in protein and calcium than cows’ milk.) You may recognize the name from a wonderful line of sheep’s milk yogurt available at Whole Foods.

Hudson Valley Camembert has a soft, deceivingly mild bloomy rind surrounding one of the silkiest cheeses I have ever enjoyed. Sampled at room temperature – as all cheeses should be served! – it spreads like butter on a slice of toast or wheat cracker. The butterfat coats your tongue, and the bite finishes with a soft tang. It comes both in a round and in a cute little square that would make a great holiday gift for the cheeseophile on your list.

camembert and cranberry

Serve this cheese with a sweet, crisp apple on the side; New York’s favorite McIntoshes would be ideal. I enjoyed it with a dab of spiced cranberry sauce and pinch of thyme on top. (Was cooking a Thanksgiving-inspired dinner at the time and had thyme to spare.) Stick with white wines, perhaps something bubbly or even a Finger Lakes Riesling in keeping with the regional theme.

Tagged as: camembert, champagne, Cheese!, cow, hudson valley, new york, old chatham farm, riesling, sheep

{ 5 comments }

Tom Curran December 9, 2008 at 2:50 am

Hoo-ray!

just ran across your blog tonight, and AH! Cheese! fantastic. This one caught my eye, because I am from the Hudson Valley, and know of this cheese! There is also Old Chatham Sheepherding Company farm near me, and they produce sheep’s milk yogurt and a brie-like cheesie yummy wedge shaped soft crusty-creamy cheese. I do machine work for their creamery machinery. Thanks, Tom

Tom Curran December 9, 2008 at 2:52 am

Oh, Duh. That is the same farm, hahaha. Time for bed, Tom

dccheese December 9, 2008 at 4:31 am

Yes, it’s confusing that they go by different names, but they do make excellent yogurt and cheeses, no doubt. Thanks for dropping by!

kmpnote April 3, 2009 at 11:41 am

I go to New York next month.NY Please tell me your favorites!

Céline September 24, 2009 at 5:58 am

Hello, do you know first Camembert cheeses consumed in New York ?
They were imported of France, the oldest labels go back to 1896 and are visible on this site : http://www.imprim3d.fr/epages/234153.sf/en_GB/?ViewObjectID=546255
This site proposes marvellous marble coaster, an untraceable gift, even in New York!!!

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