Italian Three Milk Camembert
Description
Weight 250g
Pasteurised sheep, goat and cow's milk
This Camembert is crafted in the Alta Langa region of Piedmont. IItalian Camembert is a soft ripened cheese made with a blend of pasteurised cow, sheep, and goat’s milks. Aged for two weeks, it develops a complex taste with notes of hay and a creamy texture. Perfect for spreading on rustic bread, it offers a delightful culinary experience.
Serving Suggestions
Cheese Platter: Serve slices of Camembert alongside other cheeses, such as aged Parmigiano-Reggiano and Gorgonzola. Add accompaniments like honey, fig jam, grapes, and nuts for a balanced cheese platter.
Baked Camembert: Bake the whole Camembert wheel until it becomes gooey and creamy inside. Serve it with crusty bread, crackers, and sliced fruits like apples and pears for dipping.
Salads: Toss slices of Camembert into salads for a creamy and flavourful addition. It pairs well with mixed greens, walnuts, dried cranberries, and a balsamic vinaigrette.
How to Store
Keep it Refrigerated - Camembert should be stored in the refrigerator at a temperature between 35°F to 45°F (1.5°C to 7°C). Place it in the coldest part of your refrigerator, typically the back of the bottom shelf.
Original Packaging - Keep the Camembert in its original packaging or wrap it tightly in wax paper or parchment paper. This helps to prevent the cheese from drying out and absorbing other odours in the fridge.
Use it Promptly - Camembert is best enjoyed fresh, so try to use it within 1-2 weeks of purchase for the best flavour and texture.
Ingredients
Mixed pasteurised Milk. Traditional rennet.