Edit ModuleShow Tags

'Tis the Season for Camembert Cheese


Published:

Soft-ripened cheese. Is there anything more decadent, more palatable, more abating?

Brie, I adore thee. Triple-crème, you are tried and true. But this summer has been all about the Camembert. Specifically, a domestic Camembert-style cheese called Bent River by Alemar Cheese.

Alemar Cheese Company is located about 70 miles southwest of the Twin Cities in Mankato, MN. There, Keith Adams is using organic whole milk from Cedar Summit Farm to produce some of the most soft, smooth, delicate Camembert-style cheese produced in the U.S.

You can find Bent River at local co-ops and cheese shops around the Twin Cities. I’ve purchased it at Surdyk’s and Seward Co-op, but they also sell it by the wheel online, and will ship it directly to your house. I’ve been tempted to order a couple of wheels for a covey of camembert lovers.

I enjoy my Bent River fresh, at room temperature, and spread on a slice of baguette. It pairs well with Frontenac Rosé for a sweet treat.

Why do I call it a Camembert-style cheese?

I’ll try to make a long story short: True Camembert is made with unpasteurized milk and is aged only about two-to-three weeks. However, any cheese made with raw milk (i.e. unpasteurized milk) must be aged at least 60 days in the U.S. Sixty-day-old Camembert would be, well….not very good. Therefore, Alemar, like most domestic producers of soft-ripened cheese, pasteurizes the milk used to make their fresh Bent River. The upside? Pregnant women who love Camembert can eat Bent River.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins
Edit ModuleShow Tags
Edit ModuleShow Tags