Camembert Fermier de Tremblaye

Camembert is a soft, creamy, surface-ripened cow's milk cheese. The rind is bloomy white caused by a white fungus, called “penicillium candidum’’. It has an earthy, full flavored and creamy fromage that features mushroom and nutty overtones – with an extraordinary aromatic bouquet. 


Milk: Pasteurized, Cow 
CreameryFerm de la Tremblaye
Region: France 
Rind: Bloomy 

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