Legato

Traditional Camembert

Legato is made from the traditional recipe for Camembert. The curd is formed mostly by rennet and ladled into individual molds. Each piece is turned several times before salting and aged a minimum of three weeks.

The taste becomes quite strong while texture softens.

Camembert is the epitome of soft-ripened cow's milk cheese.

I constantly working to refine my technique for this cheese.