GILLOT NOIR: CAMEMBERT de Normandie AOP, protected designation of origin, au lait cru is a traditional French Camembert made from raw milk from the city of Camembert. With 45% fat i.tr. it has less fat than the brie. Production: thanks to the special fine mould Penicillium camemberti, the raw milk and the long careful ripening time, a French soft mould cheese with a unique aroma is created. Supplied in the traditional small round chip box, Camembert tin. To make the delicious Camembert, acidified raw milk is brought together with rennet to curdle. Ripening: the degree of maturity is decisive for the intensity of the aromas. In the early stages, with a white core, rather nutty spicy, the longer the maturation, the smaller the white core, the milder. Here, the taste change goes in the other direction, while blue cheese or red grease cheese becomes more spicy over the course of maturation. Use: the uses range from: with or without bark simply on bread or baguette, breaded as a baking camembert with fried parsley and cranberry compote, as an ingredient for the Bavarian Obazter, halved and with a cream cheese filling as a cheese cake or simply pure with champagne or iced rosé with grapes or fat. . Try the Petit Brie from Gillot. Health: high proportion of vitamin B2, calcium, phosphorus, to maintain your own vitality, full of valuable ingredients. 100 g Camembert contains 20 g of healthy protein, 570 mg calcium and 350 mg phosphorus. Show More; Product description Product description GILLOT NOIR CAMEMBERT AOP Soft Mould Cheese French Soft Cheese Made in the French commune of St Hilaire de briouze in the Orne department. Gillot Camembert de Normandie AOP, protected designation of origin, au lait cru is a traditional Camembert made from raw milk from the city of Camembert. With 45% fat i.tr. It has less fat than the brie, thanks to the special fine mould Penicillium camemberti, the raw milk and the long careful ripening time creates a French soft cheese with a unique aroma. Supplied in the traditional small round chip box. To make the delicious Camembert, acidified raw milk is brought together with rennet to curdle. The unbroken milk is placed in five layers in special cheese moulds. So a lot of whey remains in the cheese, which is responsible for its delicately creamy texture. After a day, the cheese is removed from the mould and sprinkled with salt. Then he is treated with precious mould for his white coat. At two ripening temperatures, the handmade Camembert white mould cheese now matures for 17 days. The degree of maturity is crucial for the intensity of the aromas. In the early stages, with a white core, rather nutty spicy, the longer the maturation, the smaller the white core, the milder. Here, the taste change goes in the other direction, while blue cheese or red grease cheese becomes more spicy over the course of maturation. The uses range from: with or without bark simply on bread or baguette, breaded as a baking camembert with fried parsley and cranberry compote, as an ingredient for the Bavarian Obazter, halved and served with a cream cheese filling as a cheese cake or simply pure with a glass of champagne or iced rosé with grapes or Feigen. High percentage of vitamin B2, calcium, phosphorus, to maintain your own vitality, full of valuable ingredients. Ingredients Raw milk, salt, lactic acid bacteria. Milk from France; Product description Product description GILLOT NOIR CAMEMBERT AOP Soft Mould Cheese French Soft Cheese Made in the French commune of St Hilaire de briouze in the Orne department. Gillot Camembert de Normandie AOP, protected designation of origin, au lait cru is a traditional Camembert made from raw milk from the city of Camembert. With 45% fat i.tr. It has less fat than the brie, thanks to the special fine mould Penicillium camemberti, the raw milk and the long careful ripening time creates a French soft cheese with a unique aroma. Supplied in the traditional small round chip box. To make the delicious Camembert, acidified raw milk is brought together with rennet to curdle. The unbroken milk is placed in five layers in special cheese moulds. So a lot of whey remains in the cheese, which is responsible for its delicately creamy texture. After a day, the cheese is removed from the mould and sprinkled with salt. Then he is treated with precious mould for his white coat. At two ripening temperatures, the handmade Camembert white mould cheese now matures for 17 days. The degree of maturity is crucial for the intensity of the aromas. In the early stages, with a white core, rather nutty spicy, the longer the maturation, the smaller the white core, the milder. Here, the taste change goes in the other direction, while blue cheese or red grease cheese becomes more spicy over the course of maturation. The uses range from: with or without bark simply on bread or baguette, breaded as a baking camembert with fried parsley and cranberry compote, as an ingredient for the Bavarian Obazter, halved and served with a cream cheese filling as a cheese cake or simply pure with a glass of champagne or iced rosé with grapes or Feigen. High percentage of vitamin B2, calcium, phosphorus, to maintain your own vitality, full of valuable ingredients. Ingredients Raw milk, salt, lactic acid bacteria. Milk from France; Product description GILLOT NOIR CAMEMBERT AOP Soft Mould Cheese French Soft Cheese Made in the French commune of St Hilaire de briouze in the Orne department. Gillot Camembert de Normandie AOP, protected designation of origin, au lait cru is a traditional Camembert made from raw milk from the city of Camembert. With 45% fat i.tr. It has less fat than the brie, thanks to the special fine mould Penicillium camemberti, the raw milk and the long careful ripening time creates a French soft cheese with a unique aroma. Supplied in the traditional small round chip box. To make the delicious Camembert, acidified raw milk is brought together with rennet to curdle. The unbroken milk is placed in five layers in special cheese moulds. So a lot of whey remains in the cheese, which is responsible for its delicately creamy texture. After a day, the cheese is removed from the mould and sprinkled with salt. Then he is treated with precious mould for his white coat. At two ripening temperatures, the handmade Camembert white mould cheese now matures for 17 days. The degree of maturity is crucial for the intensity of the aromas. In the early stages, with a white core, rather nutty spicy, the longer the maturation, the smaller the white core, the milder. Here, the taste change goes in the other direction, while blue cheese or red grease cheese becomes more spicy over the course of maturation. The uses range from: with or without bark simply on bread or baguette, breaded as a baking camembert with fried parsley and cranberry compote, as an ingredient for the Bavarian Obazter, halved and served with a cream cheese filling as a cheese cake or simply pure with a glass of champagne or iced rosé with grapes or Feigen. High percentage of vitamin B2, calcium, phosphorus, to maintain your own vitality, full of valuable ingredients. Ingredients Raw milk, salt, lactic acid bacteria. Milk from France
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