Named after the sharp turn of the Minnesota just a few hundred yards from our production site, it is released at five weeks. Over the next six weeks or so, the cheese will ripen to full maturity. During that time, the texture and flavor profile will change, but at all stages you’ll have a Camembert that will rival the best around.
Initially, there will be a layered “button” of unripened cheese in the center. As the cheese ages, the button will ripen and you’ll have a smooth paste throughout. The ideal time to eat depends on your preference: as the weeks go by, the flavor profile will change with a mushroom-like aroma and taste leading the way. A slight press of your thumb in the top-center of the cheese will tell you a lot: at full ripeness, the indent will not recover.
The cheese is stored in a special paper that allows it to breathe. Please avoid plastic wrap! Store opened cheese in its original paper. Cheese is best consumed within a week of opening.
Most importantly, unwrap the cheese and allow it to come to room temperature; at least a half-hour during warm months, an hour in the colder ones.
Price: $20 per wheel (approximately 13 ounces)
Can ship anywhere in the United State. Packages are shipped second or next day air (depending on the season) in a cheese-friendly box chilled with ice packs.
Bent River Spec Sheet