Valley Milkhouse’s Thistle is the closest thing we’ve seen to a large format camembert on this side of the pond, and we’re thrilled! We’ve always had cheeses reminiscent of the style (like Cottonbell and Walden), but Thistle has the ever-increasingly oozing creamline with all of the butter-drenched sauteed mushroomy depth and vegetal funkiness we love about traditional camemberts.

Our favorite application: Anywhere Camembert/Brie are welcome. Personally, we let it sit out for a couple hours alongside some City Ham before going at it with a fresh baguette! Classique!

Tastes like: Sauteed king trumpet mushrooms, charred romanesco, cultured butter.

The Brass Tacks:

• Valley Milkhouse - Oley, PA

• Bloomy Rind Style

• Pasteurized Cow

• Animal Rennet

• Milk sourced from neighboring dairy

• Season: Year Round