Named after a sharp turn in the Minnesota River, Bent River Camembert is the creation of cheesemaker Keith Adams who founded his business, the Alemar Cheese Company in 2008. Adams, who has a background as a baker, decided to make the switch to cheesemaking a few years back, starting with the adaptation of a camembert recipe for his first cheese. Organic milk for production is sourced exclusively from nearby Cedar Summit, a renowned dairy farm that has been owned and operated since 1926 by the Minar family. Now in their fourth generation, the family take huge pride in producting first rate quality milk from their mixed herd of Jersey, Normandy, Guernsey and Holstein cows. Adams is convinced that the quality of the milk greatly helps its transition into Bent River Camembert. After production, cheeses are matured for between 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.