The story began in 1975, driven by the passion of one man, Jean Verrier. That was the year he developed the recipe that would see Le Rustique go way beyond the borders of Normandy. Over the years, Le Rustique became a fixture in French households.
To make a good Camembert, you must have good milk. That’s why Le Rustique works with partner farms close to the dairy in Pacé in Normandy. The milk producers run family farms, usually with between 50 and 70 cows, producing an average of 20-25 liters of milk per day; it takes 2.2 liters of milk to make one Camembert. To enable the maturation to continue, developing the texture and flavor, Le Rustique Camembert is wrapped in special cheese-makers’ paper, before being placed in its burnt wooden box with its famous Gingham cloth, recognizable by its red and white check.
- Made from pasteurized cow's milk.
- Imported from France.
Nutritional information coming soon!
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How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.