CAMEMBERT DE NORMANDIE PDO
The French cheese symbol
Well known throughout the world, Camembert is often imitated (and poorly), but experts knows that the true Camembert only comes from Normandie. It's produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging.
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, and red pigments. 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: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Cow raw milk, lactic ferments, rennet, penicillium candidum
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): 1180
- Energy (KCAL): 284
- Lipides (G): 22
- Saturated fat (G): 16
- Carbohydrate (G): 0.5
- Sugar (G): 0
- Proteins (G): 21
- Salt (G): 1.7
- Ferment: Yes
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut