Mons Camembert | France | Cow’s Milk |
150g Mini Wheel
A true Normandy-style Camembert, aged by the affineurs at Mons. This 150g round packs serious character: earthy, mushroomy rind; soft, yielding paste; aromas of damp straw and cultured cream. The small format ripens quickly and evenly—ideal for two people or a rich solo session. Serve at room temp, with crusty bread and cider.
150g Mini Wheel
A true Normandy-style Camembert, aged by the affineurs at Mons. This 150g round packs serious character: earthy, mushroomy rind; soft, yielding paste; aromas of damp straw and cultured cream. The small format ripens quickly and evenly—ideal for two people or a rich solo session. Serve at room temp, with crusty bread and cider.
150g Mini Wheel
A true Normandy-style Camembert, aged by the affineurs at Mons. This 150g round packs serious character: earthy, mushroomy rind; soft, yielding paste; aromas of damp straw and cultured cream. The small format ripens quickly and evenly—ideal for two people or a rich solo session. Serve at room temp, with crusty bread and cider.
ORigin: France (Normandy-style)
Milk: Cow’s milk, pasteurised
Rind: Bloomy (white mould, Penicillium camemberti)
Weight: 150g (individual mini wheel)
Affinage: Mons Fromagers-Affineurs, Rhône-Alpes
Small Format, Full Expression
This is not a novelty Camembert—it’s the real deal, scaled down. Mons’ 150g Camembert is a mini wheel with all the complexity of a full-size Normandy-style cheese. Matured in the caves of renowned affineur Hervé Mons, it undergoes careful ripening to deliver a perfectly balanced texture: from dense, chalky core to creamy, oozing under-rind.
The mini format means faster ripening, deeper uniformity, and intense aromatic development over a shorter span. This is ideal for individual indulgence or sharing between two without leftovers or waste.
Taste and Texture
At peak ripeness, expect:
Rind: Downy and pale at first, mottling to ivory with hints of russet as flora develops. Smells of damp straw, cellars, and leaf mulch.
Paste: A fine balance of core firmness and under-rind creaminess. As it warms, the paste slumps slightly and coats the palate.
Flavour: Cultured cream, roasted cauliflower, white mushroom, hazelnut skin, and faint brassica. Ammoniated notes may appear at peak ripeness—natural and desirable in small amounts.
These flavours arise from proteolysis and lipolysis—breakdown of casein and milk fat by microbial enzymes. The rind’s yeasts deacidify the surface, allowing moulds to flourish and soften the curd from the outside in.
Pairing Suggestions
Camembert is a balancing act of fat, salt, and umami. Pairings need either contrast or echo.
Classic:
Normandy cider (dry, not sweet) – tannin and acid cut through the fat
Gamay or light Pinot Noir – low tannin, high acid, keeps things juicy
Champagne or Crémant – carbonation lifts the richness
Non-Alcoholic:
Dry apple juice or verjus
Lightly smoked black tea (e.g., Lapsang Souchong)
Kombucha with apple, pear, or floral profiles
Avoid: high-alcohol reds, heavily oaked whites, or vinegars—these overpower the delicate microbial flavours.
Storage and Serving
Storage:
Keep refrigerated, ideally in cheese paper or breathable wrapping. Mini Camemberts ripen faster—monitor frequently. Surface ripening continues even in cold storage.
Serving:
Remove from the fridge at least 45–60 minutes before serving. Let it soften at room temperature until the paste is pliable and aromatic. Never serve cold—it’ll taste dull and rubbery.
To eat, slice into wedges rather than scooping—this preserves structure and allows equal rind-to-paste ratios in every bite.
No Waste: Use the Rind, Use the Whole Thing
Bake whole with garlic and herbs
Melt into mashed potato or polenta
Spread onto crusty bread with radishes
Fold into a warm vegetable tart or galette
Even at the end of its life, a fully ripe Camembert can be whisked into a béchamel or risotto for rich, deep flavour.