Named after the sharp turn of the Minnesota just a few hundred yards from our production site, it is released at five weeks.  Over the next six weeks or so, the cheese will ripen to full maturity.  During that time, the texture and flavor profile will change, but at all stages you’ll have a Camembert that will rival the best around.

Initially, there will be a layered “button” of unripened cheese in the center. As the cheese ages, the button will ripen and you’ll have a smooth paste throughout. The ideal time to eat depends on your preference: as the weeks go by, the flavor profile will change with a mushroom-like aroma and taste leading the way. A slight press of your thumb in the top-center of the cheese will tell you a lot: at full ripeness, the indent will not recover.

The cheese is stored in a special paper that allows it to breathe. Please avoid plastic wrap! Store opened cheese in its original paper. Cheese is best consumed within a week of opening.

Most importantly, unwrap the cheese and allow it to come to room temperature; at least a half-hour during warm months, an hour in the colder ones.

Minimum Order of $25 (includng all items) to ship cheese, thank you for your understanding

To maintain quality, our cheese inventory is constantly refreshing. We cannot guarantee that a cheese is in stock at a quantity sufficient to fill on order. Orders for out of stock or limited quantities will be notified, substitutions recommended and purchases partially or wholly refunded if necessary. 

1-2 day shipping is required at checkout.  Cheese is shipped on Monday - Wednesday in insulated packaging with cold packs.  Cheese should be refrigerated immediately after receive. 

All our orders are sliced by hand. Slicing cheese is an inexact art.  Weights are approximate and will vary.