The product
Cremoso al Camembert di Capra
Piping bag of spreadable goat Camembert cheese
Code:
21248
Country of origin:
Italy - Lombardy
Type of Milk:
Goat's milk, Cow's milk
Weight:
750 g
Minimum order:
1 piece
| Description | Spreadable goat Camembert cheese made with only Italian milk |
|---|---|
| Appearance | With a creamy texture, spreadable with a spoon or knife; smooth and free of lumps, with a pearly white color |
| Taste | Sweet and delicate, with subtle goat notes |
| 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 farmer from Camembert, following the advice of a priest from Brie, developed the maturation process of Camembert cheese as we know it today |
| Our selection | Amid the mountains of Valsassina, the Carozzi family has been working for over 60 years. This area, nestled between Lake Lecco and the distinctive Grigna, provides unique microclimatic conditions ideal for cheese production |
| Suggestions | Try it on a potato and mushroom cream, on a crostini, or on pizza with ham |
| 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 | 750 g |
| Packaging | Plastic bag |
| Storage Conditions (packaged products) | Keep from 0°C to +4°C |
| Instructions for use | Ready to use. Once opened close thoroughly with the appropriate clips, store 0 °C to +4 °C and it is suggested to consume within 5 days of opening. |
| 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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