Camembray
by Cambray Cheese, Nannup
No online shop. It's cheese, so it's sold chilled: at the farm shop near Nannup, at the Margaret River Farmers Market on Saturdays, or from the WA shops the maker lists on its site.
See current price at the maker's site.
Independent guide. Not affiliated with or endorsed by Cambray Cheese.
Cambray Cheese
Camembray is Cambray's take on camembert, made with sheep's milk instead of cow's. It has the soft white rind you'd expect, and a centre that turns creamier as it ripens. Sheep's milk keeps the flavour mild, with a hint of nuttiness, so it suits anyone who finds some soft cheeses a bit strong.
The sheep are the family's own, milked on the farm at Cundinup, near Nannup, Western Australia, where Jane and Bruce Wilde started breeding a milking flock in 1997. Sheep give milk in season, roughly spring to late summer, so the sheep's milk cheeses come and go through the year. When it's on the table at the farm shop or the Saturday market stall, it's in season.
Bake it whole with garlic and rosemary, and scoop it up with torn bread.
Good to know
- Camembert-style soft cheese made from sheep's milk
- Seasonal: made while the flock is in milk
- A chilled food: keep it in the fridge until you bake or serve it
- Made by Cambray Cheese, near Nannup, Western Australia
About Cambray Cheese
Nannup
A family sheep dairy near Nannup making more than 20 farmhouse cheeses, with a farm shop for daily tastings and a Saturday stall at the Margaret River market.
Read about Cambray Cheese