Specialty Cheeses

Named after a sharp turn in the Minnesota River, Bent River Camembert is the creation of cheese maker Keith Adams. Adams, who has a background as a baker, decided to make the switch to cheese making, starting with the adaptation of a camembert recipe for his first cheese. Grass fed milk for production is sourced exclusively from two nearby farms. After production, cheeses are matured for five and six weeks prior to release. Encased in a bright white, flossy rind, Bent River Camembert has rich, clean and buttery flavors with hints of late summer grass and mushrooms. The texture is cream-like, soft and yielding.