| Camembert Di Bufala |
 Though Camembert is traditionally a French cheese, it provides inspiration for this Italian twist. While usually Camembert is made with cow's milk, this new version uses buffalo milk, a trend that we are seeing more and more in Lombardy. This buffalo cheese is delicate and fruity with a subtle tang, characteristic of this type of milk. Underneath a well-developed rind of Penicilium camemberti, the ivory paste is smooth and creamy. As the cheese ages, the cheese softens until it comes molten. Tips and recipes with Buffalo Camembert Organoleptic properties Aspect and texture: slightly tall round with a creamy white paste. Taste: salty and smooth with a mild and pleasant fruitiness from the Buffalo milk. Serving suggestions Camembert di Bufala is best served on a crusty baguette but for added flavor, try pairing with a few slices of smoky speck. Cheese pairings Wine: soft-bodied white wine, sparkling wine. Beer: strong ale beer. Jam: berry. Curiosities and Recipes with Camembert Baked Camembert in Pastry with Pears and Cramberries Baked Camembert for a Delicious Starter Camembert Cheese Discover more soft cheeses to buy on Sensibus! Price: 17.99 |