Distributed in the US by Atlantic Foods International
Gippsland Blue Made from whole cows milk, in the grand style of a Gorgonzola blue vein. The chalky (acid) curds mature to a soft runny texture and full, slightly astringent flavour. The aggressive yeast and full mould cultures liberate ammonia and other aromatics, which deliver a pungent bouquet. The natural yeasty rind allows the cheese to breathe during storage and should not be stifled when wrapping. Use foil, tight on the cut face, open at the rind. Gippsland Brie Fresh Jersey cow’s milk is used in the Brie, which puts it in the category of a “Double Brie”. The cheese is made in the modern style of light fermentation, mild milky flavours and mild mushroom rind. The white Candidium mould culture permeates the curdy cheese, softening the texture and developing flavours. Special waxed piper and perforated plastic wrap is used to care for the delicate surface rind (allowing it to breathe). Greaseproof paper and cling wrap can have a similar effect. Best flavour and texture is around “Use By” date. Tarago River Camembert Made very similar to the Brie curds Camembert is traditionally small in size and matures slightly different to Brie because of its size. It is usually firmer. Similar cheeses date back to the 13th century, however, in I791, in the village of Camembert in Normandy, France, Marie Harel is credited with first making this style of cheese. Some people enjoy the cheese fresh and still acidic, or much later with a strong ammonia flavour and pungent rind. Back to top Tarago River Triple Cream Cheese Triple Cream Cheese should not really be called a Brie, because the extra cream used makes the cheese quite different to a normal Brie. The special fermenting cultures like growing in the warm, rich, creamy milk and sour the curds very quickly. The curds are fragile and take several days to firm and set. The white Candidium cultures bloom on the outside of the cheese in 10 days and can produce some very sharp flavours under the rind. The clean citric flavour make this cheese ideal with acidic and juicy fruits and is ideal as a desert cheese. The rind is often harsh and not normally eaten in late maturity. Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses. Strong bitterness (from the breakdown of proteins to “bitter peptides”), develop early in the cheese and moderate as the texture becomes smoother. The Roqueforti cultures will only grow in air and we spike holes in the cheese to help it blue. Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Gippsland Brie Fresh Jersey cow’s milk is used in the Brie, which puts it in the category of a “Double Brie”. The cheese is made in the modern style of light fermentation, mild milky flavours and mild mushroom rind. The white Candidium mould culture permeates the curdy cheese, softening the texture and developing flavours. Special waxed piper and perforated plastic wrap is used to care for the delicate surface rind (allowing it to breathe). Greaseproof paper and cling wrap can have a similar effect. Best flavour and texture is around “Use By” date. Tarago River Camembert Made very similar to the Brie curds Camembert is traditionally small in size and matures slightly different to Brie because of its size. It is usually firmer. Similar cheeses date back to the 13th century, however, in I791, in the village of Camembert in Normandy, France, Marie Harel is credited with first making this style of cheese. Some people enjoy the cheese fresh and still acidic, or much later with a strong ammonia flavour and pungent rind. Back to top Tarago River Triple Cream Cheese Triple Cream Cheese should not really be called a Brie, because the extra cream used makes the cheese quite different to a normal Brie. The special fermenting cultures like growing in the warm, rich, creamy milk and sour the curds very quickly. The curds are fragile and take several days to firm and set. The white Candidium cultures bloom on the outside of the cheese in 10 days and can produce some very sharp flavours under the rind. The clean citric flavour make this cheese ideal with acidic and juicy fruits and is ideal as a desert cheese. The rind is often harsh and not normally eaten in late maturity. Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses. Strong bitterness (from the breakdown of proteins to “bitter peptides”), develop early in the cheese and moderate as the texture becomes smoother. The Roqueforti cultures will only grow in air and we spike holes in the cheese to help it blue. Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Tarago River Camembert Made very similar to the Brie curds Camembert is traditionally small in size and matures slightly different to Brie because of its size. It is usually firmer. Similar cheeses date back to the 13th century, however, in I791, in the village of Camembert in Normandy, France, Marie Harel is credited with first making this style of cheese. Some people enjoy the cheese fresh and still acidic, or much later with a strong ammonia flavour and pungent rind. Back to top Tarago River Triple Cream Cheese Triple Cream Cheese should not really be called a Brie, because the extra cream used makes the cheese quite different to a normal Brie. The special fermenting cultures like growing in the warm, rich, creamy milk and sour the curds very quickly. The curds are fragile and take several days to firm and set. The white Candidium cultures bloom on the outside of the cheese in 10 days and can produce some very sharp flavours under the rind. The clean citric flavour make this cheese ideal with acidic and juicy fruits and is ideal as a desert cheese. The rind is often harsh and not normally eaten in late maturity. Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses. Strong bitterness (from the breakdown of proteins to “bitter peptides”), develop early in the cheese and moderate as the texture becomes smoother. The Roqueforti cultures will only grow in air and we spike holes in the cheese to help it blue. Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Tarago River Triple Cream Cheese Triple Cream Cheese should not really be called a Brie, because the extra cream used makes the cheese quite different to a normal Brie. The special fermenting cultures like growing in the warm, rich, creamy milk and sour the curds very quickly. The curds are fragile and take several days to firm and set. The white Candidium cultures bloom on the outside of the cheese in 10 days and can produce some very sharp flavours under the rind. The clean citric flavour make this cheese ideal with acidic and juicy fruits and is ideal as a desert cheese. The rind is often harsh and not normally eaten in late maturity. Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses. Strong bitterness (from the breakdown of proteins to “bitter peptides”), develop early in the cheese and moderate as the texture becomes smoother. The Roqueforti cultures will only grow in air and we spike holes in the cheese to help it blue. Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses. Strong bitterness (from the breakdown of proteins to “bitter peptides”), develop early in the cheese and moderate as the texture becomes smoother. The Roqueforti cultures will only grow in air and we spike holes in the cheese to help it blue. Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating. Back to top Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone’s favourite. Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour. Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Jensen’s Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind. Similar to “Port Salut”, the rich orange rind (which is not normally eaten) adds to the uniqueness of any cheese platter (Store in a sealed container). Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Gippsland Chèvre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper. Being a soft, moist cheese with added ingredients, it should not he held beyond its ‘Use By” date displayed on the packaging. Back to top Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.
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