Arethusa Farms’s take on classic, bloomy-rind Camembert delivers a buttery, milky, and supremely satisfying semi-soft cheese that goes beautifully with crusty breads and sparkling wines. With crisp minerality to balance out this cheese’s sweet and supple character, Arethusa’s Camembert is also prized for its longevity, avoiding the temperamental fickleness often associated with bloomy rind cheeses. All of these factors have led this cheese to be one among several of Arethusa Farms’ award winners.
Arethusa came to its current ownership in 1999, when George Malkemus and Anthony Yurgaitis purchased the farm from the Websters, who had kept it in the family since 1868. George and Anthony agreed to sustain the name “Arethusa”, after the small pink orchids that grew in a swamp on the land. After establishing their own dairy herd in the early 2000’s, Arethusa began making cheese, milk, and yogurt from 2009 onward, and today they also operate a world-renowned restaurant on the farm called Arethusa al tavolo.
Pasteurized cow’s milk
Washed bloomy rind