The Camembert Frenchy Gillot is made from milk procured around the Normandy region. Under AOP guidelines, the cheese must be unpasteurized and follow rigorous cheesemaking methods to create this deliciously silky cheese.
The Camembert Frenchy Gillot is a soft cheese that, when at room temperature or just above, is easily spread on delicious, fresh bread. It is firm enough to hold its own form when cut and will not make a mess when touched. The nuttiness of the cheese shines through and is complemented by a subtle earthiness.
This wonderful cheese is best baked shortly and served with delicious, crusty bread and a nice Gewurztraminer.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.