Rouge et Noir Camembert
Award Winner - ACS 2004 & 2006 America’s Best Camembert
Is There a Difference between Camembert and Brie? Yes! Taste the Difference with Rouge et Noir cheeses. Made with traditional, Old World cultures since 1904, this legendary “queen of cheeses” is a flavor sensation that even makes Europeans reminisce. It is fuller in flavor than Brie, soft and creamy to buttery in texture, with a “nutty” tanginess unlike any other soft-ripened cheese. Pairs well with fruit forward red wines and Chardonnay.
rBST Hormone Free - No Animal Rennet
Pasteurized Cultured Cow’s Milk, Salt and Enzymes
Serving Size 1 oz. (28g)
Amounts per Serving: Calories 90, Fat Cal 65, Total Fat 7g (11% DV), Sat Fat 4.5g (23%DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 210mg (9% DV), Total Carb 0g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 6g, Vitamin A (4% DV), Vitamin C (0% DV), Calcium (8% DV), Iron (0% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
2010 – 3rd Place, Camembert made with cows’ milk, American Cheese Society
2009 – Bronze Award, Camembert made from pasteurized milk, World Cheese Awards, Europe
2009 - Gold Award, Camembert Cheese – California Commercial Cheese Competition
2008 – Silver Award – Camembert Cheese - California Commercial Cheese Competition
2006 - 1st Place, Camembert made with cows milk American Cheese Society (U.S.)
2005 – Silver Award, Camembert Cheese – California Commercial Cheese Competition
2004 - 1st Place, Camembert made with cows milk American Cheese Society (U.S.)
2002 – Gold Award, Best Soft-ripened Cheese – California Commercial Cheese Competition