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The Camembert is characterized by a soft paste with a flowery crust on the white surface, slightly wrinkled and a fine flower. It is elaborated from uncooked milk essentially produced by the Normandie cows, grazing more than 6 months per year. This soft and runny cheese contains fruity aromas and a typical and honest taste.
cow’s milk, lactic ferments, surface mould, salt, calcium chloride, rennet.