Mouco
pronounced "cam-ahm-ber"
| MouCo Camembert is an American soft-ripened cheese from Fort Collins, Colorado, adapting traditional French and Bavarian techniques to a semi-arid environment. Made from locally sourced, pasteurized Holstein cow's milk, it employs HTST pasteurization and veal rennet for coagulation. Aging occurs in engineered high-humidity caves to support *Penicillium camemberti* rind development. The cheese ripens over 7–8 weeks, evolving from firm and tangy to gooey with earthy, mushroom aromas. Founded by fermentation experts, MouCo emphasizes quality, sustainability, and a controlled microbial profile, offering a distinct American expression of Camembert rooted in local terroir and regulatory frameworks. | |
| Country | United States of America |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Creamy |
| Flavor Profile | Milky, Creamy, Earthy, Sweet |
| Wine Pairings | Sparkling Wine, Light Reds, Whites |
| Beer Pairings: | Saison, Sour Ales |
| Food Pairings: | Crusty baguette, Fig jam, Cured meats, Fresh berries |
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MOUCO