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Camembert

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 (%) : 22%
Protides (g) : 21
Lipides (g) : 22
Mat. gras. acides gras sat. (g) : 16
Glucides (g) : 0.5
Sel (g) : 1.7
Valeur énergétique kCal : 284
Valeur énergétique Kj : 1180
Ferment : oui
Traitement du lait : Lait cru / Raw milk / Leche cruda / Rohmilch / Nao cozida / Latte crudo
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 / Leite / Latte di mucca
Allergènes : Lait et produits laitiers Œuf et dérivés de l'œuf Fruit à coques / Milk and derivatives Egg and by-products of the egg Nut / LECHE Y DERIVADOS HUEVO Y SUBPRODUCTOS DEL HUEVO FRUTOS DE CASCARA / MILCH UND MILCHERZEUGNISSE EI UND EIERZEUGNISSE SCHALENFRUECHTE / LEITE E PRODUTOS LACTEOS OVO E SUBPRODUTOS DE OVO NOZ / LATTE E PRODOTTI LATTIERO-CASEARI UOVO E DERIVATI DALL'UOVO FRUTTA A GUSCI

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

Entire

Weight
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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