Camembert
Camembert is a soft, cow’s milk white-mould cheese made using traditional methods and matured for just under a month. It is one of the most popular cheeses in the range, changing as it matures from a lightly crumbly centre to an intensely creamy and supple texture.
| Specific type | White-mold cheese |
| Dairy animal | Cow |
| Type of milk | Unpasteurised |
| Maturation | 28-35 days |
| Fat content | Full-fat, 33% |
| Cheese rind | Natural, edible |
| Structure | Soft and easy to slice; becomes increasingly supple with age |
| Flavour profile | Made using traditional methods with locally sourced milk, this is one of the dairy’s most popular cheeses. It is best judged by appearance: when properly matured, it is far from perfectly uniform. The slightly uneven surface and white rind develop subtle hues from ageing on wooden shelves, rather than remaining pristine white. When young, the centre is lightly crumbly; as the cheese matures, it becomes increasingly creamy and supple. |
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| Additional information |
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
