Stacey uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make. The cheese-making process includes a slow overnight acidification. The curds are hand-ladled into moulds and very gently handled.
| Brand | The Fine Cheese Co. |
|---|---|
| Country of Origin | British Isles |
| Individual Cheese? | Yes |
| Pack Weight | 250g |
| Milk Variety | Cows' |
| Style of Cheese | Soft |
| Vegetarian? | No |
| Organic? | No |
| Unpasteurised? | No |
| For Pregnant Women? | No |
| Ingredients | Milk (98.16%), Salt, Animal rennet, Starter Culture, Penicillium Candiidum, Calcium Chloride |
| Nutritional Info (per 100g) | Energy: 1301KJ, 314Kcal / Fat: 26.2g, of Which Saturated: 18.2g / Carbohydrate 3.3g, of Which Sugars 0.1g / Protein: 16.3g / Salt: 1.38g |
| Allergen Advice | For allergens see ingredients in bold. |
| Storage | Keep refrigerated below 8°. |
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