CAMEMBERT MONDEL belongs to the family of soft paste cheeses with a moldy rind. At MONDEL we use the technology of the traditional CAMEMBERT DE NORMANDIE cheese.
It is a cheese made with pasteurized milk, standardized with lactic ferments and Penicillium Candidum fungus that gives the rind an ivory white color, a textured aroma typical of a soft pasta product.
Young CAMEMBERT is consistent, but it becomes proteolytic or softened over time, obviously its flavor and aroma are equally intendified. It has a minimum maturity of 21 days and is later packed in resinite and cardboard box. The CAMEMBERT MONDEL, is the result of an exquisite combination between French technology and the benefits of our mountain range, indeed the flavor of our CAMEMBERT is unique in the world.
It is an ancient cheese that in the Middle Ages was consumed with wine, bread, fruits, etc. And also as an ingredient in the kitchen. Today the CAMEMBERT MONDEL cannot be missing from our cheese board. In all good restaurants it is used in special recipes, with fish, meat, salads, among specialties.
Camembert Cheese pairs well with dry, slightly acidic white wines such as Sauvignon Blanc. If the cheese is already very mature, it can also be enjoyed with a French red wine.