CAMEMBERT
Camembert is characterized by an elastic, fleshy curd consistency, covered with a thin crust with a fluffy noble mold, saturating the taste with hints of milk, nuts, mushrooms, herbs and fruit notes.
The flavor of Camembert varies depending on the ripening period - from delicate milky to bright saturated. In addition, in the late stages of ripening camembert acquires a characteristic fluidity and explicit flavor. This cheese will fit easily and elegantly into any company and meal - from a quick breakfast to a sophisticated dinner with the most demanding guests. Its uniqueness is revealed when it’s delicious crust with mushroom flavor and tender creamy flesh melts on the lips. Possesses a higher fat content and fluidity than the brie, making this cheese especially tender and easy to digest.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white Geotrichum candidum mold
| Net weight: | 180 g |
| Type of packaging: | Box |
| Quantity of pieces in multiple-unit package: | 9 |
| Weight of multiple-unit package: | 1.75 kg |
| Shelf life: | 60 days |
| Storage temperature max (°C): | From +2°С to +6°С |
| Storage conditions: | Store in the package in compliance with specific temperature |
| Energy value per 100 g of product: | 1075 kJ |
| Nutrition Facts (Food value) per 100 g of product: | Per 100 grams of product: Protein - 20 g, fats - 25 g, carbohydrates - 0 g. |
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Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.
Small fractions without the crust (size 4x4 mm), no foreign objects and admixtures, dry, no moisture, no hard lumps. Color: from white to yellow, uniform throughout the mass.
The taste is mildly cottage cheese, sour milk, without additional flavors and odors, typical of a particular cheese. Allowed: slightly sour, spicy, tangy, ammonia, salty taste with a slight bitterness.
Albumin cheese "Ricotta Classic" is a product, the main component of which is albumin, produced by appropriate production technology from whey, obtained by thermal acid coagulation, with the addition of cream and subsequent thermo-mechanical processing.