Nettle Meadow’s Camembear puts an Adirondack twist on the traditional double crème bloomy rind we know as camembert. Creamy and soft at first, then molten and gooey when ripe. What makesCamembear so unique is the aging process of Nettle Meadow's Jersey cow milk which produces naturally herbaceous and earthy undertones in the cheese. 
The granite and gneiss minerals found in the metamorphic rocks of the Adirondack region are what construct Nettle Meadow's subterranean aging cave, which impart earthy flavors unique to the Adirondacks.
 
Buttery, tangy, mushroom, herbaceous.
Pasteurized cow milk and cream, microbial rennet.