Iinspired by Camembert, originally made from cow’s milk in the north of France. Covered with white molds, inside it is very creamy. Its taste is smooth, with little acidity. The rind is soft, edible. At its best when we feel it slightly soft by pressing the center, around 20 days of maturation.
CHARACTERISTICS OF THIS CHEESE:
Mild taste mild, with little acidity. Soft and edible rind. Very creamy inside. Presented in pieces of 150g.
Pure and cold; warm on a rechaud with honey and crunchy nuts; breaded and plated or wrapped and roasted in puff pastry, with fresh salads.