The product
Cremoso al Camembert di Capra
Spreadable goat's Camembert cheese
Code:
21245
Country of origin:
Italy - Lombardy
Weight:
100 g
Minimum order:
1 piece
| Description | Spreadable goat's Camembert cheese made exclusively with Italian milk |
|---|---|
| Appearance | A very creamy, spoonable or spreadable cream without lumps, with a pearly white colour |
| Taste | The flavour is aromatic and persistent, with notes of hazelnut and fresh grass. The aroma is intense and sharp, with hints of goat's milk and freshly cut hay |
| Curiosity | Camembert is a soft cheese made from raw cow's milk, originating from the village of Camembert in the Normandy region of France. The origins of this cheese date back to the 17th century when Marie Harel, a peasant from Camembert, developed the ripening process for Camembert cheese as we know it today, following the advice of a priest from Brie |
| Our selection | Amidst the mountains of Valsassina, the Carozzi family has been working for over 60 years. Valsassina, nestled between Lake Lecco and the distinctive Grigna, offers unique microclimatic conditions ideal for cheese production |
| Suggestions | Try it with caramelised apples and pears; fig jam or candied onions are also perfect for bringing out the best in this creamy goat cheese |
| Ingredients | Goat's Camembert min. 50% (goat MILK, ferments, Peniciullium candidum, rennet, salt), goat MILK, MILK cream, salt, lactic ferments, preservative: potassium sorbate (E202) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 100 g |
| Packaging | Plastic tray |
| Storage Conditions (packaged products) | Keep from 0°C to +4°C |
| Instructions for use | Ready to use |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1337 kJ / 324 kcal Fat: 33 g of which saturates: 25 g Carbohydrate: 1,5 g of which sugars: 1,4 g Protein: 5,3 g Salt: 0,45 g Typical value per 100 g |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
The Valsassina valley, nestled between Lake Lecco and the distinctive Grigna mountain, boasts unique microclimatic conditions that are ideal for
the production of cheese. And it is precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the
company is now in its third generation and is currently run by Roberto together with his three children: Vera, Aldo and Marco. Carozzi passionately
combines the skill of cheesemakers with the latest technology. At the new premises in Pasturo, Lecco, in a modern setting, the human touch
remains irreplaceable in the maturing of washed-rind cheeses, the company's main activity. Prioritising quality above all else, Carozzi matures all the
great Lombardy DOPs such as Gorgonzola, Taleggio and Quartirolo. But that's not all. From the ideas of the younger generations, new projects and
new products have emerged: from the freshest goat's cheeses, to bloomy-rind cheeses, right through to creamy cheeses.
From the same producer
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