This Camembert cheese has a soft and supple texture, with a luscious, rich and creamy interior. It's made by Caseificio dell'Alta Langa, a dairy in Piedmont famous for its delicious mixed milk cheeses.
Although rarely seen in this country, making cheese from mixed milk is a common practice in both Italy and Spain, where small -scale farmers pool the milk from all their livestock, usually cows, goats and ewes. This allows them to make cheese all year round, without having to stop when the animals are resting before the birth of their calves, kids or lambs.
Caseificio dell’Alta Langa is famous for its traditional Robiola and the creamy and rich La Tur. It has recently turned its attention to developing a mixed milk Camembert. The flavour combines the richness of cows’ milk with the sweetness of sheeps’ milk. The goats’ milk lends a certain piquancy. Where this differs from the classic Robiola is in the rind. While it is still thin, it has the unmistakable flavour of a Camembert - more understated than pure cows’ milk Camembert, but absolutely delicious.
|Country of Origin||Italy|
|Milk Variety||Cows', Goats' and Ewes'|
|Style of Cheese||Soft|
|For Pregnant Women?||No|
|Ingredients||Cows' milk, goats' milk, ewes' milk, salt and rennet.|
|Nutritional Info (per 100g)||Energy 1224KJ , 295Kcal | Fat 23.5g, of which saturated 21.8g | Carbohydrate 2.6g, of which sugars 2.6g | Protein 18.3g | Salt 1g|
|Allergen Advice||For allergens, see ingredients in bold.|
|Storage||Keep refrigerated below 8˚. Once open, eat within five days.|