{"product_id":"camembert-fromagerie-reo","title":"Camembert, Fromagerie Réo","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eCamembert de Normandie, Fromagerie Réo\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe most famous story about Camembert’s history and invention is that is was first created by Marie Harley, a farmer’s wife, in 1791. She offered a priest on the run during the French Revolution, shelter and help, and he, in exchange taught her the recipe for a soft bloomy cheese. Whilst it makes for an interesting story, there are much earlier references to Camembert so it’s extremely unlikely she was the first creator.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eCamembert really came into its own after the invention of the small wooden box used to carry the cheese in 1890.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eOnly ‘Camembert de Normandie’ has PDO protection, meaning it must be made in the Normandy region, with raw cow’s milk, and that 50% of those cows must be the Normande breed. Normande cows are the third most commonly used in France for cheese production and produce a protein and butterfat rich milk, which is well suited to the manufacture of Camembert.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003e*Please note that raw cow’s milk from France (Italy and Spain) was banned in the UK in May 2025 due to an outbreak of lumpy skin disease in those countries, so we can currently only source pasteurised alternatives. The ban will continue into 2027, at the earliest. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eFromagerie Réo was established in 1931 and today, sources milk from 46 hand selected farms from within a 30km radius of their dairy is Lessay, Normandie. The milk is sourced predominantly from Normande cattle and is tested to ensure a diverse microbial profile, which is critical for flavour development. Despite the company’s ‘semi-industrial’ production, the company exclusively uses skilled cheesemakers in production, who work traditionally by hand over vats of curd, and then meticulously mature the cheeses.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eCamembert is a full flavoured, rustic, soft, gooey, buttery and ultra creamy cheese, with a wonderful mushroom flavour, that is delicious eaten as is or baked in the oven.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eCamembert is aged for 4-6 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"Default Title","offer_id":56079629517179,"sku":"CH0015","price":11.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/camembert-cheese-2_2b85b249-04f6-4afc-ad08-10ef35cf4bc9.jpg?v=1792755086","url":"https:\/\/www.cambridgecheese.com\/products\/camembert-fromagerie-reo","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}