Camembert de Normandie au lait cru (23% MG) - Eugène Graindorge - 250 g

 

Graindorge PDO Normandy Camembert is moulded by ladle and mostly by hand. It takes five curd ladles spaced over 50 minutes to make a PDO Normandy Camembert. It therefore takes approximately 5 hours to mould a true PDO Normandy Camembert. The hand ladle-moulded cheese makes an airy and smooth texture and an irregular crust surface

Camembert de Normandie au lait cru (23% MG) - Eugène Graindorge - 250 g

£4.90Price

    3 Romany Lane 

    Tilehurst

    Reading

    RG30 6AP

    UK

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