Hervé Mons' Pasteurized Camembert

My friend Wendy sent me this New York Times story on a new Camembert made from pasteurized milk that aims to be as good as ones made with raw milk.  (If a cheese is made with raw milk it must be aged at least 60 days before it can be sold in the U.S.  That doesn't work so well for Camembert!)  Time for a trip to Whole Foods!

Oh, and I'm also adding "Make my own Camembert" to my list of 2010 New Year's Resolutions.  I've been shying away from trying to make (intentionally) moldy cheeses... until now.  Stay tuned...

Update:  So apparently H. Mons made a deal with Whole Foods so that they'd be the only distributor of his cheeses.  That'd be fine by me, I guess, except every WF I've been to (in both Los Angeles and San Diego) has been sold out since the holidays!  They keep telling me they're waiting for another shipment, and to stay tuned.  So until then, no camembert for moi!

Camembert Cheese