Creamy Camembert cheese
Camembert has a different and spicy taste that the longer it ripens, the softer, and its smell becomes stronger. Use Camembert cheese with baguette bread, dried fruits, honey, and jam from cherries, apricots, figs, grapes, pears, and blackberries at parties or as an evening meal.
- Pasteurized milk 3.5% fat
- Calcium chloride
- Mesophilic starter
- Refined edible salt
- Penicillium candidum mold powder
- Rennet
France is known for having delicious cheeses, and one of the most popular French cheeses is Camembert cheese. It is said that Camembert cheese was first made in 1791 by Marie Harrel, a farmer from Normandy, following the advice of a priest who came from Berry. Marie passed on the secret of her work to her daughter, and her daughter’s husband, a man named Victor Pinel, presented Camembert cheese to Napoleon III, and Napoleon approved it. The outer surface of this cheese is completely covered with edible white mold that is useful for the digestive system, giving it a velvety appearance. Camembert has a different and spicy taste that the longer it ripens, the softer, and its smell becomes stronger. The shelf life of this Kale product is 21 days in the refrigerator (4-8°C) before opening the package and one week in the refrigerator (4-8°C) after opening the package.
