Description
Characteristics: This is a soft, creamy cow's milk cheese with a white mould rind produced in Villa María, Córdoba. This double cream version is thicker than the traditional camembert and has a firmer paste, while maintaining its traditional creaminess.
Flavor: Smooth and delicate when young, with a more intense, homogeneous and consistent flavor when ripe.
Texture: Velvety on the rind, creamy on the inside.
Region: Villa Maria, Cordoba.
Maturation: 30 days in our cellar, between 4° and 8°.
Pairing: Chardonnay with good lactic, buttery notes is an interesting white option for this style of cheese. Traditional or champenoise method sparkling wines are another interesting option.
Cut: Small triangles .
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Wrapped in SANTI silicone paper to preserve moisture, in our special reusable container with zipper closure.