CAMAMBERT

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Followed by classic recipe but using local milk this cheese is one of most delicious cheeses.
You should always choose one by its appearance – naturally ripened it must be slightly
ribbed and the rind covered with dots and spots far from perfect snow—white colour.
Younger wheels are crumbly in texture, as it matures it develops smooth paste towards
centre, revealing rich, buttery flavour and somewhat earthy taste with hints of mushrooms
and mould.

Ingredients: Milk, culture, rennet, salt; ripening culture P.Candidum
Affinage: 21-28 days
Rind: Bloomy white edible
Nutrition values per 100g
Calories: 1560kJ / 375 kcal Total fats: 33g (incl. saturated fats 20g) Carbohydrates: 0
(sugars 0) Protein: 25g NaCl: < 3g
Storage: +2* – +6*C
Shelf life: 30 days
Weight: 200 g

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