Couldn’t find the garlic but there was a bit of pepper. Well, a lot of pepper but it wasn’t the kind of pepper that had a bite to it.
The cheese though. Nope. Just nope. Imagine the taste and feel of a good camembert, that good texture, the slight saltiness, the everything. None of it was here. I bet it’s because it was made with pasteurised milk, that’s bound to give a different kind of feel and taste to the cheese than good old Normandy milk.
Chez la Galinette 