Camembert de Normandie
(Soft, unpasteurised cow’s milk, traditional rennet
The first Camembert was made from unpasteurised milk, and the AOC variety "Camembert de Normandie" is still required by law to be made only with unpasteurised milk. A ready to eat Camembert will be ripened for at least 3 weeks and be soft and yielding all the way through the cheese.
Whole cheese 250g
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