Very well known soft fat French cheese with a flowery crust whose name is linked to that of Marie Harel who, at the end of the 18th century, working on a farm in the Norman town of Camembert conceived the production technique!
Camembert is a cheese with raw milk and a spontaneous purging that has in the extraction of the curd one of its characteristic elements: it takes place with a ladle in several phases that give the pasta a particular softness and creaminess. Salting is dry. The maturation varies from 30 to 35 days, never less than 21 days. The white-colored rind is soft, covered with Penicillium candidum. The dough is soft, sometimes creamy, ivory or straw-colored. A note linked to the feeding of Normandy breed cows is a must! The permanent meadows are the element that characterizes the Normandy landscape, where the wide green expanses represent more than 50% of the agricultural area used.
Erbavoglio - Formaggi
"Erbavoglio", a cheese paradise, was born from the will of Stefano Lunardi to revive one of the historic dairies of the centre of Aosta, the "Maison de la Fontina", to rediscover the authentic flavour of the Aosta Valley’s pastures.