BIANCHINA

Crafted with an 80/20 blend of creamy cow’s milk, and tangy goat’s milk to create a CA original, from the “old world”. Geotrichum and penicilium are introduced to encourage the rind to develop a pillowy exterior. The paste is creamy just under the rind and becomes more dense towards the center of the wheel.

Cheese Style: Camembert

Milk Type: Cow / Goat

Rennet: Animal

Rind: Bloomy

Texture: Soft

Aging: 2-4 Weeks

bianchina-cheese-nicolau-farms