Visiting my Mum in Vancouver, bought this French Laval Cedex 9 Cooperative's Saint Morgan Cheese for CDN6 from local Costco warehouse store.
Let warm to room temperature and opened last night. Light aroma, nice taste and change from Camembert, sadly made from pasteurized cow milk.
Anyone know if this is more a rennet coagulated cheese like Camembert or more a mostly lactic acid coagulated and small amount of rennet type cheese?
I can't say anything about this very cheese but the paste looks definitely like rennet coagulated.
Looks like rennet coagulation to me. Lactic Camembert-like cheeses take longer to get to such texture and are aged cooler and drier to prevent ammonia. By the time they are done the rind is usually quite yellowish and much of the PC had receded. This one may not be as strong as the Brie the Melun because it's so much smaller, but this photo should give you an idea:
(http://www.guide-fromages.com/wp-content/uploads/10.Brie_de_melun.jpg)