le calendos cheese
INGREDIENTS: PASTEURIZED MILK, PASTEURIZED CREAM, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, BACTERIAL CULTURE, PENICILLIUM CANDIDUM.
le calendos cheese
DOUBLE CREAM CAMEMBERT CHEESE
Soft-bodied cheese, ripened surface, and covered with a beautiful white rind; with age, it becomes more full-flavoured and gains a more distinct aroma. Supple, homogeneous, creamy yellow body. Smooth and velvety.
Available in 125 g, 1.2 kg
Soft-bodied cheese, ripened surface, and covered with a beautiful white rind; with age, it becomes more full-flavoured and gains a more distinct aroma. Supple, homogeneous, creamy yellow body. Smooth and velvety.
Available in 125 g, 1.2 kg
Recipes
Everyday delicious
- Prep
- 15 mins
- Total
- 35 mins
Roasted Veal stuffed with Calendos, caramelized pears and pine nuts
- Prep
- 10 minutes
- Total
- 26 minutes
Pizza with squash, apple, sausage and Le Calendos
Pairings
Australian Cabernet Sauvignon (red)
Blonde Ale
