The Camembert d'Isigny it is a soft cheese with Normandy flowery crust. It has a 45% fat content and the color varies from white to creamy yellow.
The rind is soft with superficial molds forming a white fluff that sometimes leaves reddish spots.
The Camembert it is produced exclusively with raw milk and molded with a ladle.
The council of Palatifini: deprived of the crust and melted in the cream, it becomes a creamy sauce for red meat, poultry and even fish.
An idea? pear and camembert salad with mustard.