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This Camembert is made in Vermont at Blythedale farms where they make several cheeses from the milk of the 16 Jersey cows.

The sample we got was a bit on the chalky side. Initially I thought this was because I'd gotten it too young, but many online sites mention that the cheese gets more crumbly as it ages. So now I'm not sure which mistake I made. To young? To old? The cheese was pretty mild with a hint of mushroom and not much fragrance, so I'm pretty sure it was too young. But on the other hand the cheese seemed to be a bit shrunken, so it might have been drier due to age. I have no idea. Which of course means I'll need to try it again.

This sample was mild and buttery with a vague whisper of the flavors I usually associate with Camembert.