This farmhouse camembert is made according to traditional methods and has a supple and creamy texture. The rind is white, cream in color and rusty on the ridge. With its intense stable and farmhouse notes, the cheese is a real delight on the palate. It ripened for a least 26 days.
Country of origin: France
Region, town: Ile de France, La Boissière-Ecole
Source of milk: Cow’s milk
Texture: Supple and creamy
Flavour: Buttery, creamy, smooth
Aging time: minimum 26 days
Serving suggestion: Silky and oozing on the plate they are delicious with a crispy piece of bread and some olives. Try sprinkling with a little oil and garlic slices and cook olive -This cheese is excellent roasted - Perfect for the picnic.
Wine Pairing: Pair with a Blonde Beer or a Cider to change!