O dear chewy stinky and gets no better with age
This has changed from being a fabulous choice to stinky chewy oddity And this was when a young cheese eat half and waited for it to improve Unfortunately it didn’t hence off my favourites list Ho hum probably a different supplier
Flavourless with a plastic texture. More like a pa
Flavourless with a plastic texture. More like a particularly bland dutch cheese. To call this 'camembert' really is an insult to the French!
Be ready for a pong in your fridge - but the inter
Be ready for a pong in your fridge - but the internet says Camembert will smell! I even sanitized the fridge and threw stuff bur the odour returned until it dawned on me the source was the Camembert, and not even opened! But I'd never bought it before. I've no reason to doubt the quality but I've irrationally been put off trying it.
Too hard for Brie, and without any taste.
Probably the worst I have ever tasted. Tried to bake it and it didn’t liquify as other do so no dipping with this. It tasted more like a bland Brie than Camembert. Went in the bin so the only thing I can say is leave it on the shelf.
It was tasteless, had no smell- and not in a box.
It was tasteless, had no smell- and not in a box. I usually have Camembert that stinks the fridge and the kitchen when cooking. Very disappointing quality- - not much choice on the Tesco menu
Brilliant for tartiflette - I have been looking fo
Brilliant for tartiflette - I have been looking for a British substitute for the French and this is it!
No it was gross . I saw the reviews and thought th
No it was gross . I saw the reviews and thought they might be exaggerating but yes it tastes of nothing plastic and soapy put garlic olive oil and rosemary but it just tastes awful
Try it in Filo parcels - lovely!
Used this in small filo and cranberry parcels and it was excellent! Really good flavour and perfect melting middle in just 20 minutes at around 170. Don't understand the poor reviews but am guessing people don't let it warm to room temperature or above which is when the flavour and texture start working.