Rudolphe Le Meunier Camembert
- in stock now at our Forsyth location
"Rodolphe Le Meunier, as we have mentioned, may be the Jimmy Page of the cheese world, a third-generation affineur who won the title of Meilleur Ouvrier de France, which is kind of like the Olympic gold medal for French cheesemongers and other craftspeople, at an age where most of his peers were still learning the difference between a Langres and a Saint-Marcellin." - The L.A. Times
"Rodolphe Le Meunier...in cheese circles, he’s a rock star. The 39-year-old from the Loire Valley is the third generation of his family to be in the business. In 2007, he was named both the best cheesemonger in France and the world’s best cheesemonger by different organizations. Le Meunier has also won the prestigious Meilleur Ouvrier de France, the Olympics of French craftsmen, held every four years." -- The L.A. Times
Rodolphe Le Meunier is an expert cheesemonger that purchases young cheese from quality producers when the cheese is only about 2 weeks old. He then takes the cheese back to his facility in the Loire Valley and ages the cheese to his specifications. He then releases them when he thinks they are ready.
"Rodolphe Le Meunier, as we have mentioned, may be the Jimmy Page of the cheese world, a third-generation affineur who won the title of Meilleur Ouvrier de France, which is kind of like the Olympic gold medal for French cheesemongers and other craftspeople, at an age where most of his peers were still learning the difference between a Langres and a Saint-Marcellin." - The L.A. Times
"Rodolphe Le Meunier...in cheese circles, he’s a rock star. The 39-year-old from the Loire Valley is the third generation of his family to be in the business. In 2007, he was named both the best cheesemonger in France and the world’s best cheesemonger by different organizations. Le Meunier has also won the prestigious Meilleur Ouvrier de France, the Olympics of French craftsmen, held every four years." -- The L.A. Times
Rodolphe Le Meunier is an expert cheesemonger that purchases young cheese from quality producers when the cheese is only about 2 weeks old. He then takes the cheese back to his facility in the Loire Valley and ages the cheese to his specifications. He then releases them when he thinks they are ready.
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