Traditional French soft goat cheese Made by hand according to the original old French technology from the milk of Alpine goats. Fragrant, with a pleasant taste of goat's milk, creamy snow-white texture, flowing under the crust and curd in the middle. A crust of noble white mold with an exquisite mushroom taste and a piquant aftertaste. Camembert from goat's milk forms a harmonious duet with marzipan, honey and yellow plums. It is perfect as an addition to freshly brewed coffee. Young camembert is perfectly combined with dry young wine. If white, then Chardonnay, Riesling, Chablis or Sauvignon Blanc from the Loire Valley. If red — Pinot Noir, Dolcetto, Barbera, Cabernet Franc from the Loire, Gamay, Mencia, Zweigelt. If sparkling, then Creman de Loire is made from Chenin Blanc, Cabernet Franc and Pinot Noir grapes. Mature camembert is combined with aged wine. For example, aged Hunter Valley semillon or textured white Rhone varieties: Marsan and Roussan, in particular Chateauneuf du Pape Blanc. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Camembert contains amino acids and vitamins necessary for the body: calcium and phosphorus. Therefore, it is useful for the fusion of bone tissue and during the period of intensive formation of the entire bone system, and the rich content of calcium, folic acid and iodine is useful for pregnant women. ​​The history of the origin of this cheese is associated with the name of a simple peasant Marie Arel from the village of Camembert in Normandy. During the French Revolution, she saved a monk who was hiding from persecution. In gratitude, he revealed to Marie the secret of making soft, tender cheese with a hard crust – Brie, known only to him.​​Marie Arel could not exactly repeat the monk's recipe. But she invented a new kind of cheese, Camembert, which today is considered to be a younger brother of Brie. This is one of those varieties of cheese that can be considered truly popular in France. Even Napoleon III organized the delivery of Camembert by rail to his Paris palace. Camembert, like other cheeses with white mold, ripens in the direction from the crust to the center. The young cheese has a subtle aroma of wild mushrooms. But over time, the smell of the product with mold changes: in the ripened state, the cheese acquires a rich creamy aroma, and in the overripe state – the smell of ammonia and a sharp taste. In a proper mature Camembert, the consistency should be more fluid in the center and dense at the edges. Our cheese is packed in a special paper for maturing cheeses with white mold, which is produced in France. Such packaging ensures proper storage and further maturation of the product in the refrigerator. Camembert should be brought to room temperature before serving, so that the aroma is fully revealed.