As a life-long horse lover, Karen Galayda held various jobs over the years to support her equestrian passion. One of these jobs was an apprentice cheesemaker at Craigston Cheese where she met Tom Gilbert, the head cheesemaker. After Craigston Cheese folded, Karen and Tom partnered up for a brand new cheese business and moved their operations to Tom's parents' farm, Blythedale. Taking this century-old name as the name of their cheese business, Tom and Karen started making cheese. Eventually, they outgrew Blythedale Farm and needed to move to a larger space in Cookeville, Vermont in 1995. It is here where they have their forty heads of pampered Jersey cows. Using only whole milk, Karen handle-ladles all of Blythedale Farm's cheeses and lavishes a lot of time on the soft cheeses, Brie and Camembert, which are considered the most difficult cheeses to produce.
Soft and luscious with a familiar earthy scent of forest mushrooms, Blythedale Camembert is made to closely mimic the time-honored traditions of French Camembert. A specifically slow pasteurization process helps preserve the delicate flavors of this cheese.
Farm / Company: Blythedale Farm
Affineur: Becky Loftus
City, State: Cookeville, Vermont
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 4 weeks
Size(s): 7 ounces