The product
Camembert di Bufala Carozzi
Small buffalo cheese with bloomy rind
Code:
20945
Country of origin:
Italy
Type of Milk:
Buffalo's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Small cheese with a bloomy rind and made with buffalo milk |
|---|---|
| Appearance | Small in size, the rind is smooth and thin, white in colour; the paste has a shiny texture, milky white color and soft consistency, which becomes more and more creamy with the maturation |
| Taste | Sweet and silky, it has typical notes of yoghurt and mushrooms |
| Maturing | At least 7 days |
| Curiosity | It is a camembert produced and matured entirely in Italy but which is inspired by the famous French cheese |
| Ingredients | Pasteurized buffalo MILK, ferments, Penicillium candidum, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g approx |
| Packaging | Wrapped with food paper |
| Storage Conditions (packaged products) | Store at a temperature between +2 and +6 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1254 kJ / 303 kcal Fat: 28 g of which saturates: 20 g Carbohydrate: 0 g of which sugars: 0 g Protein: 13 g Salt: 1,3 g Typical value per 100 g |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. It is
precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the company is now in its third
generation and is currently managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
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