Discover the creamy smoothness of our Camembert, a melting delight that awakens the senses.

STORE PRICE

$8.50 (250g)
$4.75 (125g)

CAMEMBERT
de Kampot
(250G)

Storage:

To enjoy your raw milk Brie in the best conditions, keep it refrigerated between 4 °C and 8 °C, preferably in the vegetable compartment.

Already wrapped in its original paper, this allows the cheese to breathe while retaining the necessary moisture.

For an optimal tasting experience, consume it within 3 weeks:

The first week, its texture is very firm, characterizing it as very young, as the saying goes.

In the second week, it matures, its texture starts to soften, and it develops enchanting aromas.

The third week is for a more informed audience, for enthusiasts looking for intense flavors, with a cheese described as 'well-aged'.

One last piece of advice:

Take it out of the refrigerator 15 minutes before serving, so it can fully express its flavors.

Grilled Cambodian-Style Camembert

Ingredients:

1 Camembert cheese from Cavignac and Wilson
1 green mango, peeled and thinly sliced
1 small green papaya, peeled and thinly sliced
A small bunch of young shoots
(such as rocket or spinach sprouts) and fresh basil
2 tablespoons of honey
1 teaspoon of crushed Kampot pepper
(adjust according to your taste)
1 baguette, sliced and toasted to make croutons
Olive oil (optional)

Preparation:

Preheat the grill:
Preheat your grill or oven to a high temperature.

Prepare the Camembert:
Remove the Camembert from its plastic packaging. Place the cheese back into its wooden box. Make a few incisions on the top of the Camembert. You can add a few drops of olive oil and some Kampot pepper on top if desired.

Grill the Camembert:
Place the Camembert on the grill
(or in the oven on the top rack) and let it heat until it is hot and the cheese begins to melt, about 10-15 minutes. Regularly check to avoid burning.

Prepare the salad:
While the Camembert is grilling, arrange a bed of young shoots and fresh basil leaves on a serving dish. Spread the slices of green mango and green papaya over the shoots.

Make the croutons:
If not already done, toast the baguette slices until crispy.
You can lightly rub them with garlic and drizzle with a
little olive oil before toasting for extra flavor.

Serve:
Once the Camembert is grilled to perfection,
remove it from the grill and place it in the center of
the bed of shoots and fruits.
Drizzle the Camembert and salad with honey and sprinkle with Kampot pepper.
Surround the Camembert with the baguette croutons.

Enjoy immediately:
Serve while the cheese is still warm and gooey, for an optimal tasting experience.

Papaya and Camembert Salad

Ingredients:

1 small green papaya, grated
200g of Camembert cheese, cut into cubes
1 carrot, grated
1 small cucumber, julienned
1 handful of roasted peanuts, crushed
For the dressing:

Juice of 2 limes
2 tablespoons of fish sauce
1 tablespoon of sugar
1 clove of crushed garlic
1 red chili pepper, finely sliced (optional)

Preparation:

In a large bowl, mix the green papaya, carrot, cucumber, and cubes of Camembert cheese.
Prepare the dressing by mixing all the ingredients until the sugar is dissolved.
Pour the dressing over the salad and mix well.
Garnish with roasted peanuts before serving.

Spring Rolls with Camembert and Shrimp

Ingredients for 8 rolls:

8 rice paper sheets

200g of Cavignac and Wilson Camembert, cut into sticks

200g of cooked, peeled shrimp

1 green mango, cut into sticks

1 carrot, grated or julienned

1 cucumber, cut into sticks

A small bunch of fresh mint

A small bunch of fresh coriander

100g of cooked and cooled rice vermicelli noodles

Lettuce leaves (optional)

For the sauce:

3 tablespoons of hoisin sauce

1 tablespoon of peanut butter

Juice of 1 lime

1 clove of garlic, crushed

A little water to adjust consistency

Sliced chilies (optional)

Preparation:

Peel the shrimp and cut all the vegetables and Camembert as indicated. Make sure the rice vermicelli noodles are cooked according to the package instructions and cooled.



Hydrate the rice paper sheets:
Quickly dip each rice paper sheet into warm water until soft, then spread it out on a clean, damp towel.


Assemble the rolls:
On the bottom part of each rice paper sheet, arrange some lettuce (if using), rice vermicelli noodles, Camembert sticks, shrimp, green mango, carrot, cucumber, a few mint and coriander leaves.


Roll:
Fold the sides of the rice paper sheet towards the center, then roll tightly from the bottom up to enclose the filling. Repeat for each roll.


Prepare the sauce:
Mix hoisin sauce, peanut butter, lime juice, crushed garlic, and a little water to achieve the desired consistency. Add sliced chilies if you want a spicy sauce.


Serve:
Serve the fresh spring rolls with the dipping sauce.

These recipes are simple to make and showcase the creaminess and richness of Brie.

Enjoy your meal!

Christophe Cavignac

Recipes with Our Camembert

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MENU

To give your burger more flavor with
camembert, I offer you a special recipe which
will highlight the richness and creaminess of this cheese.
Camembert, with its distinct taste and creamy texture, can transform a simple burger into
a refined culinary experience.

Here's how you can do it:

Ingredients:

2 burger buns

250g of minced beef

2 nice slices of Camembert

(125g camembert cut in 2)

3cl of whiskey
(Chivas preferably)

2 red onions

Salad leaves

(lettuce, arugula, etc.)

2 tomatoes

Mayonnaise or sauce of
your choice
Olive oil
Salt and pepper

Optional:

slices of bacon, mushrooms
Preparation

Prepare the caramelized onions:

Slice the red onions and brown them over medium heat in a pan with a little
olive oil, salt, and sugar
(optional)
until they are
well caramelized. Reserve.

Form the steaks:

Divide the minced meat into 4 equal portions. Form steaks into a shape slightly larger than your loaves, as they will shrink as they cook.
Salt and pepper on both sides.

Cooking steaks:

Heat a frying pan or grill over high heat.
Cook the steaks for 3 to 4 minutes on each side for medium
doneness then flambé.
One minute before the end of cooking,
place a slice of Camembert on
each steak to let it melt slightly.

Prepare the toppings:

Wash and cut the tomatoes into slices. Wash the salad and drain it. If using bacon and/or mushrooms, cook them in the same pan.

Toast the breads:

Cut the loaves in half and
toast them lightly in a
pan or under
the oven grill.

Assembly :

On the base of each bun, spread a thin layer of mayonnaise or the sauce of your choice. Add a salad leaf, followed by a slice of tomato, the Camembert steak, the caramelized onions, and finally, if you wish, the bacon and/or mushrooms.

Serve immediately:

Cover with the other half of the bread and serve your Camembert burger hot.

This Camembert burger promises an explosion of flavors with the mixture of the sweetness of the cheese, the acidity of the tomatoes, the sweetness of the caramelized onions, and the rich taste of the meat. Enjoy your food !

Cavignac and wilson

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