This is a soft white cheese made from pasteurised cream and milk. It is made according to tradition and has a rich texture that evolves from firm to soft as it ages.
FLAVOUR: As is typical for cheeses that are covered in Penicillium camemberti, it unveils notes of mushroom.
HOW TO SAVOUR: Delicious in a wild mushroom tart. This recipe is an excellent entree and can be accompanied with red wine like Beaujolais.
