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Sheep Milk Camembert

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A rich and creamy variant on this French classic.  The texture changes from velvety firm and chalky when young to ripe and runny when mature with slight truffle and walnut characters (if you can resist the temptation to leave it!) Perfectly matched with a medium bodied Pinot Noir.

The Thorvald range is hand-made in small batches using their own sheep milk. Not only does it have a full, creamy flavour it is also rich in vitamins A, B, and E, phosphorus, potassium and magnesium. When compared to cows milk, sheep milk is higher in energy, protein, calcium and iron making it an excellent dairy option.

Thorvald

Sue and David Barrett produce their Thorvald sheep milk cheese and yoghurt in Upper Moutere, nestled in the charming Neudorf Valley, among green rolling hills with the magnificent backdrop of the the Mt Arthur range.Their breed of dairy sheep has been created using the two highest milk producing breeds in the world – the East Friesian and the Awassi, along with a careful selection of other breeds in the mix to ensure good genetics for healthy, happy sheep.

The Thorvald range is hand-made in small batches using their own sheep milk. Not only does it have a full, creamy flavour it is also rich in vitamins A, B, and E, phosphorus, potassium and magnesium. When compared to cows milk, sheep milk is higher in energy, protein, calcium and iron making it an excellent dairy option.

Refrigerate at 1-4C and consume within 7 days of opening.

Ingredients: NZ Sheep Milk, Salt, Vegetarian Rennet, Cultures

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