Le Rustique
Le Rustique is a French Camembert brand from Condé-sur-Sarthe (Orne, Normandy), dating from 1975 and presented on the Savencia group website; its Camembert is made from pasteurised cow's milk.
Le Rustique is a French cheese brand best known for its Camembert and the red-and-white gingham pattern. According to the Savencia group website, where it is listed among the group's brands, the Camembert was born in 1975 in Condé-sur-Sarthe (Orne, Normandy).
The recipe was developed by Jean Verrier, director of the cheese dairy in Condé-sur-Sarthe, drawing on regional traditions. According to the brand's story, a broker with a surplus of red-and-white gingham tablecloths inspired him to use them to present the Camemberts. The box is pyro-engraved and made in France.
According to the brand, cow's milk arrives daily from producers within 150 km of the dairy in Pacé (Orne). It is pasteurised at 72° for 20 seconds, then starter cultures and rennet are added, the curd is cut and drained in moulds for 24 hours, then the cheeses are unmoulded, lightly salted and ripened in ripening rooms. The white bloom comes from Penicillium camemberti and Geotrichum.
The brand's range includes Camembert (also in 250 g), Coulommiers and Tomme. Savencia states that Le Rustique is present in more than 50 countries.
Facts
| Year founded | 1975 |
|---|---|
| Country | France |
| Region | Orne, Normandy (Condé-sur-Sarthe, Pacé) |
| Raw material | Pasteurised cow's milk |
What it includes
How it connects to Cheese
Le Rustique → kind of → 🏭 Cheese producers and brands → kind of → 🧀 Cheese
Links
Frequently asked questions
Where does Le Rustique come from?
The Camembert was born in 1975 in Condé-sur-Sarthe (Orne, Normandy), according to the Savencia group website.
Why is Le Rustique wrapped in gingham?
According to the brand's story, a broker with a surplus of red-and-white gingham tablecloths inspired Jean Verrier to use them to present the Camemberts.
How is Le Rustique Camembert made?
From pasteurised cow's milk (72° for 20 seconds) with cultures and rennet; the curd drains in moulds for 24 hours, then the cheese is salted and ripened.
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