Description

Though Camembert is traditionally a French cheese, it provides inspiration for this Italiantwist. While usually Camembert is made with cow's milk, this new version uses buffalo milk, a trend that we are seeing more and more in Lombardy.

This buffalo cheese is delicate and fruity with a subtle tang, characteristic of this type of milk. Underneath a well-developed rind of Penicilium camemberti, the ivory paste is smooth and creamy. As the cheese ages, the cheese softens until it comes molten.

This item will be back in stock on 25 Nov.