Sunday, June 7, 2009

Camembert and truffles


This is a Camembert from Old Chatham Sheepherding Company in, well, Old Chatham, New York. It is one of the creamiest Camemberts I have ever tasted, surrounded by a soft white rind. I am very greatful to have such a great cheese-maker so close to home, and with such high quality products.

Not being one to leave good enough alone, I decided to add truffles to it, and the best way to do so was to approach it as a layered cake. The cheese itself is a square about 3 inches long and 1 inch deep. I cut it into three even layers horizontally. I also took black truffles and pureed them with salt and a little butter to bind them and form a paste. I then piped the truffle paste on top of one of the layers, stacked it, then piped more on the second layer and then placed the third and final layer of cheese on top. This was then wrapped tight to compress it and refrigerated for about an hour in order to firm it up and cut it cleanly. If it were soft it would be a mess to cut cleanly.

Out of one cheese I was able to obtain about five orders (each about 1/2 inch thick; the rind on either width side had to be removed, otherwise I could have gotten 6 orders). The cheese is then left to temper. Here it is served with baby red beets, simply roasted with olive oil and salt, and a few basil micro greens. Add the bread from yesterday's posting (beet bread) and it's golden.

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