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(Photo: Hannah Whitaker/New York Magazine) |
It’s time to reconsider Camembert, that old cocktail-party stalwart located right next to the Carr’s crackers and the Chilean grapes. This pasteurized version not only doesn’t suck (as most pasteurized Camemberts do) but is actually pretty great. Credit the French cheese-aging genius Hervé Mons and a Seattle importer for figuring out that the most cost-effective way to get the stuff here in peak condition and full of ripe, barnyard-y flavor is by boat ($9.99 at Whole Foods).
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