Camembert is one of France's most famous cheeses. Hailing from the verdant Normandie region of northwestern France, this cheese has become a worldwide favorite. Like Brie, it is soft-ripened, meaning that its rind is treated with a mold strain called Penicilium candidum. This edible mold causes the cheese to ripen from the outside in, leaving the interior soft and creamy. Camembert is unctuous and aromatic, with an intensity that grows with age. The producers at Coeur de Lion suggest serving this cheese at room temperature with a crusty baguette and a red wine, preferably an Anjou. 

One of Seyman's many strengths is bringing kosher versions of well known European name brands to Israel and beyond. 

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Etorki is a Basque sheep's milk cheese from the southwestern area of France. Its bright white interior contrasts nicely with the golden brown rind. Sheep's milk cheeses are typical of the areas surrounding the Pyrénées mountains where the sheep grow extra wooly. Etorki is mild, but with a distinct flavor of sweet and savory sheep's milk. Semi-firm Etorki has a creaminess that is accentuated with notes of caramel. According to tradition of the Basque shepherds, Etorki should be served with black cherry jam on top. It also pairs well with olives.

A mountain cheese at home on a cheese board or in a fondue. 

Pictured to the left, the label. Click HERE for an image from markys.com of the packaged cheese with hechsher sticker. 

Roquefort is one of the world's best known blues. This Roquefort comes in both non-kosher and kosher, the latter of which is labeled with a sticker of kashrus information on the front. The cheese is sliced into a wedge and sealed inside of a firm plastic package similar in shape to the cheese itself. Thus, it is protected and ready to pop out onto a party platter. Its blue veining comes from treatment with the Penicillium roqueforti strain of mold which occurs naturally in the caves in southern France. The veined areas resemble deep caverns of deep blue-green caves. This cheese is assertive, but well-balanced. It may also be sprinkled over salads, but for such a high quality cheese, it is best enjoyed on its own with a baguette.

The red rind comes from a treatment of B. Linens bacteria which gives the cheese its unique color as well as a sometimes assertive aroma. When young, this aroma is faint and the cheese tastes fairly mild, yet a bit meaty and full of rich milk flavors. When aged, the smell becomes assertive, but the taste is always pleasant on the palate with a hint of spice.  

Saint Albray is best served at room temperature with a Gewurztraminer, an ale, or even an apple or pear cider.

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