CAMEMBERT CHEESE MOULDED WITH A LADLE, 45% fat in dry matter, aged 16 days.

CAMEMBERT CHEESE MOULDED WITH A LADLE, aged for 16 days, captivates with its moistness and intense flavor. A delightful alternative to brie, perfect with French baguette or fruits.

The „Isigny“ unpasteurized cow's milk cheese CAMEMBERT MOULE A LA LOUCHE, aged for 16 days, is a moist and soft cheese with an expressive flavor. It has a texture and taste reminiscent of brie cheese, but is somewhat more intense and softer. 45% fat content. We recommend slicing and placing on a French baguette, spreading on crackers or breadsticks, as well as enjoying with dried and fresh fruits or tasting it on its own. This cheese hails from the Normandy region of France. It is made by heating the milk, adding lactic acid bacteria (e.g., not E. coli, should mention specific strains like Lactococcus lactis or Lactobacillus) and rennet. When curds form, they are cut into cubes, salted, and poured into small cylindrical molds. Every six to twelve hours, the molds are turned to allow the whey to drain evenly. After 48 hours, a flat cheese mass is formed in each mold, typically weighing 250 g. Then, a Penicillium camemberti mold (E251) is sprayed on each cheese surface, and the cheeses are left to mature for at least three weeks. A 'bloomy' rind forms on the outside of the cheese, so named for its soft texture. When the cheeses mature, they are wrapped in paper and packed into wooden boxes for transport.

Sodium Nitrate (E251)

Milk