Camembert d'Alta Langa goat_cheese Known by a variety of

Known by a variety of names

Jamberoo Mountain blue is a firm cheese - behind the grey rind the paste is ivory with blue marbles

Saucissons Australia by La Bastide has been making the real thing since founding chef Jean-Marc Amar brought his French charcuterie know-how to Sydney

the Italian term for “straw”

Camembert d'Alta Langa goat_cheese Known by a variety ofDelicious soft and creamy. This Italian soft cheese is made in the Alta Langa region from an equal blend of sheep, cow and goat's milk. Under the thin white ivory bloomy rind, hide a mild, creamy and luscious cheese. To enjoy with plain crackers and a glass of pinot grigio. Size: 270gr Milk: Sheep, Cow & Goat's Milk Origin: Piedmont, Italy