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Old Chatham Sheepherding Company
Hudson Valley Camembert

$9.99/EA

''Camembert''? It usually isn't square, made with a blend of pasteurized sheep and cow milk, and boasting a slippery, thick texture and mild, well-salted flavor. Disregard for convention doesn't end there. In order to control seasonal milk supply, the Old Chatham herdsmen must overcome the shortening day cue for sheep's fall mating. So, they leave the barn lights on 22 hours a day during the fall and winter months; when they do go out on pasture in March, a group of 10 rams is brought in. The so-called ''Ram Effect,'' appears to be quite successful. Another effective coupling would be this cheese and a glass of white Bordeaux. 2011 American Cheese Society Winner

Just the facts

Country USA
Region New York
Maker Old Chatham Sheepherding Company
Milk Type Mixed
Pasteurization Pasteurized
Rennet Type Microbial
Age 2-3 weeks
Cheese Type Brie and Creamy
Wheel Weight 6 ounces
Pairing Recommendations

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    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

Meet The Maker

The iconic label stands out in our cheese case – the black sheep on the green background is tough to miss. And in some ways the cheese from this trailblazing producer in Chatham, New York is the black sheep of the business…they haven’t changed the way they do things in nearly 20 years! The equipment may have been upgraded, but they still cherish old-fashioned cheese-making methods…time, attention and the best milk possible.

Hudson Valley Camembert zoom

Makes a great cheese plate with...