Sheridans Baking Camembert

Our Baking Camembert by produced by Isigny in Normandy using unpasteurised cow’s milk, which is gently cultured, coagulated with traditional rennet, and ladled into moulds to preserve its soft, creamy curd structure. It is then lightly salted and aged briefly to develop a bloomy rind while keeping the interior rich, mild, and designed specifically for baking applications rather than long maturation. It sits within classic French-style soft cheese making but is crafted in a format intended for cooking, where heat transforms its texture into an ultra melty, spoonable centre. It is typically baked whole until molten and served as a warm centrepiece with crusty bread and a bit of charcuterie.