Mentioning the PDO Gillot Camembert is understanding the mastery and time which were necessary to achieve such heights of pleasure. That’s why it took so many years to develop the ideal making process of the Gillot Camembert.
But you will have to wait a bit longer to finally taste it.
You are free to extend the ripening time according to your taste and wishes.
Here are several advices about ripening for the true amateurs.
If you own a cellar, you can store your cheese in it in order to ripen your cheese. It will be perfectly preserved in a plastic bag or in the bottom shelf of your refrigerator:
- Medium-aged: 25 days before the use-by date, only the part underneath the rind is creamy and the taste is soft. Let us be frank, it deserves to age a little bit longer.
- ¾ aged : from 18 days before the date, the creamy part gets close to the heart and the flavour becomes stronger
- Aged : Less than 12 days before the date, the Camembert is entirely creamy and you will be fully impressed by its taste.