Nancy’s Hudson Valley Camembert Discontinued as Old Chatham Creamery Shifts Its Focus

Nancy’s Hudson Valley Camembert Discontinued as Old Chatham Creamery Shifts Its Focus

Old Chatham Creamery is discontinuing its well-loved Nancy’s Hudson Valley Camembert as the New York cheesemaker doubles down on its core sheep’s milk lineup, according to Saxelby Cheesemongers.

For fans, it’s a bittersweet bite of news. The triple-cream, brie-style cheese—made from a blend of sheep and cow’s milk—has long been one of the creamery’s most recognizable creations. It even earned second place in its category at the 2023 American Cheese Society Judging & Competition, a quiet heavyweight in the world of soft-ripened cheeses.

Named after Nancy Clark, co-owner of the creamery who, alongside her husband Tom, purchased the business back in the ’90s, Nancy’s Camembert carved out a loyal following for its rich, evolving texture. Young wheels tend to show a semi-soft center that gradually smooths beneath the rind, while the rind itself carries a firmer, slightly chewy edge. As it matures, things get more dramatic—creamy, almost spoonable under the rind, while the center holds its structure. The cheese has always been rooted in the farm itself, with Old Chatham using milk directly from its own flock of sheep and herd of cows.

Industry voices are already weighing in on the loss. As quoted from CultureCheeseMag, Benoit Breal, owner of Saxelby Cheesemongers, says:

“Everyone loves Nancy’s Camembert,” says Benoit Breal, owner of Saxelby Cheesemongers. “It’s a rare cheese, yet it is ‘made to scale’ and is incredibly affordable for its quality.”

“Ultimately, despite its apparent commercial success, this is yet another reminder of how difficult it is for a cheesemaker to keep an operation financially sustainable,” Breal says. “I still hope Nancy’s Camembert will return. That a talented cheesemaker will take on the challenge and find a way to bring back Nancy’s or create a unique cheese in the same style.”

For now, Nancy’s Camembert isn’t disappearing overnight—but it is entering its final stretch on shelves. The cheese will remain available at select shops for a limited time.

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