CAMEMBERT WITH BUFFLONNE MILK
The new version of the French cheese symbol
Well known throughout the world, Camembert is often imitated, but experts knows that the true Camembert only comes from Normandie.
Discover this new version made with Bufflonne milk, pasteurized milk. A good cheese is "affiné" (matured) to the very heart of cheese. His pate is a clear yellow with a delicate salty taste and a fruity tang. The rind is striped with a white velvet. The dough is a clear yellow.
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250 g (8.75 Ozs)
Description
- Weight: 250 g (8.75 Ozs)
- Refining: Minimum 5 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: ???
- Treatment: Pasteurized
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Pasteurized bufflonne milk, salt, rennet, penicillium
Wine and cheese pairing
- SWEET WHITE WINE: Coteaux du Layon (Chenin Blanc grape)
- LIGHT RED WINE: Beaujolais (Gamay Noir grape)
- CIDER
Nutritional values
- FOR 100G
- Energy (KJ): 1254
- Energy (KCAL): 303
- Lipides (G): 28
- Saturated fat (G): 20.4
- Carbohydrate (G): 0.2
- Sugar (G): 0.2
- Proteins (G): 12.6
- Salt (G): 1.3
Allergens
- Allergens: Milk