Candidum

This is a cow's milk Camembert produced by the Eggemoa farm at 1,300 metres in Selva dei Molini. Careful production results in an aroma-forming white mould (Penicillium camemberti) on the cheese, which gives it the typical notes of undergrowth and mushrooms. Its full flavour is characterised by a pleasant buttery aroma and leaves a hint of animal notes.