Bloomy-Rind Cheese with Boozy Prunes

We have a hard time sourcing good Camembert here in Seattle, and we certainly can’t get raw-milk Camembert like that from Champ Secret. Import laws and, frankly, scarcity keep it in Europe for all but the lucky smuggler. But my friend Kurt Timmermeister keeps Jersey cows on Vashon Island, near Seattle, and he makes a luscious bloomy-rind cheese from their milk. Another reasonable option is to seek out imported Camembert from French cheese specialist Hervé Mons—it will be pa