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Camembert, cow milk cheese available to sell

Well known throughout the world, Camembert is often imitated (and poorly), but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging. A good cheese is "affine" (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste. It has a delicate, subtle salty taste, with a fruity tang. The rind is striped, with a white velvet, and red pigments. The dough is a clear yellow.


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Matière grasse : 45%
Ferment : oui
Traitement du lait : lait cru / Raw milk / leche cruda / Rohe Milch
Ingrédients : lait cru de vache, ferments lactiques,présure, penicillium candidum / Cow raw milk, lactic ferments, rennet, penicillium candidum / Leche cruda de vaca, fermentos lácticos, cuajo, penicillium candidum / Rohe Kuhmilch, Milchsäurebakterien, Renne, penicillium candidum
Allergènes :

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Spring - Summer - Fall - Winter
Minimum 5 weeks For US delivery maturing extended over 60 days


250 g (8,75 Ozs)

Pairing cheese and wine

Sweet white wine: Coteaux du Layon (Chenin Blanc grape) Light red wine: Beaujolais (Gamay Noir grape) Cider




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