Candidum

Camembert cheese made in the Eggemoahof farm at 1.300m of altitude in the small town of Selva dei Molini. The characteristic production determines the formation of the Penicillium Camemberti which gives the rind an enjoyable aroma of undergrowth and white mushrooms, typical of all the Camembert-style cheeses. The texture is soft and creamy with aromas of white chocolate.

Pairings

Ideal as an aperitif with fresh vegetables and red wines like light Pinot noir, Belgian salad, white bread.

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