🇫🇷Isigny 法國依思尼卡門貝爾乳酪 Camembert 250g

此商品為空運預定品項，一個半月到貨一次需預訂(貨到通知）

來自法國諾曼地產區的依斯尼布利乳酪屬白黴乳酪，這款法國布利乳酪是以生乳製作而成的白黴乳酪，它有質地柔軟綿密的奶油心，柔軟帶奶香以及鹹奶油風味，鹹味相當溫和，是一種非常精緻的奶酪。整體風味對於初次接觸乳酪的人而言非常容易接受。由最好的諾曼底牛奶製成，其獨特之處在於富含奶油、蛋白質和維生素。這些牛奶每 48 小時收集一次。Isigny Ste-Mère Brie 是一種半乳酸、半穩定的布里乾酪，在技術方面採用傳統工藝。牛奶用乳酸發酵劑培養並在成型前成熟。排乾後，將奶酪從模具中取出並用乾鹽醃製，然後放入熟化室：hâloir。然後它們將在木架上成熟，在那裡它們至少要花 7 天時間。通過使用這種傳統工藝，Isigny Ste-Mère 布里乾酪從外皮到奶酪的中心成熟，就像諾曼底卡門培爾奶酪一樣，這使它不同於穩定的布里乾酪，讓奶酪更加美味。

食用方式：

1.直接食用，需置室溫回溫約15分鐘，即可品嚐最佳風味與質地 (撕碎入沙拉、抹在法棍、麵包都可以)

2.加入義大利麵中，融化至濃稠（香濃滑順）

3.整顆至平底鍋煎這兩面上色，或入烤箱180°C 烤5-10分鐘即可，搭配蜂蜜、果醬、麵包、法棍、脆餅、水果、無花果都可以～

Our Camembert comes from the Normandy terroir, in the heart of the Cotentin and Bessin Marshes Regional Natural Park, and is made exclusively from the finest Normandy milk, which is exceptionally rich in fat, protein and vitamins. 

We pay particular attention to each stage of production, to ensure that our Camembert cheeses are of impeccable consistency and quality.

The milk is picked up every 48 hours from our producers, then transported to collection tanks where we take an initial set of samples to ensure that it meets our quality requirements.

The milk is then seeded with lactic cultures and matured for 12 hours at a temperature of 12 to 15°C. This is done with our lactic cultures, which come exclusively from the Isigny terroir.
These fermenting agents give our Camembert cheeses their typical, distinctive taste, playing an essential role in expressing the Camembert’s “bouquet”.
These fermenting agents give our Camembert cheeses their typical, distinctive taste, playing an essential role in expressing the Camembert’s “bouquet”.

The milk is poured into vats to which we then gradually add rennet to transform it into curds. These curds are then sliced, ladled and placed in moulds at intervals.
The Camembert cheeses will drain naturally for almost 18 hours.

The Camembert will then be salted, dried and they can begin their ripening process in our ripening rooms.

On day four of ripening, the Camemberts release a sweet smell of apples, a sign of great quality.

The cheeses are turned by hand on day five and separated from each other, as our Master Cheesemaker explains:

If we leave the Camembert cheeses next to each other, they stick together like they’re in love. To separate them, we would have to tear them apart…

During their time in our ripening rooms, the cheeses bloom and develop a characteristic white rind (due to the penicillium that develops on the surface). After 12 days, they will be transferred to the maturing cellar and it will take another week of ripening before the first Camembert cheeses will be tasted.

歷史的足跡

我們的祖先在15世紀末時發現了奶油的奧秘，在飲食中搭配一點奶油能夠增加料理的深度，並帶來品嚐美食的喜悅，饕客們在諾曼地的Isigny產區尋找到終極美味的奶油！
在16世紀初期，依思尼金黃顏色的奶油開始散發獨特的魅力，從巴黎、吐魯斯到奧爾良，從頂級的餐廳到貴族的餐桌上都可以發現依思尼奶油的蹤影，它很快的風靡了整個歐洲，甚至美國也對它著迷不已。什麼讓依思尼奶油如此的美味？秘訣就在傳統的製作方法以及得天獨厚的地理環境，依思尼位於海岸和大陸之間的肥沃沖積土壤平原上，能夠產出富含礦物鹽和β胡蘿蔔素的營養牧草，而乳牛在如此富饒的環境中生長，其所生產的牛乳品質絕佳，擁有無可比擬的風味，以及如絲質般的組織和顏色。

獨門的製作技術及傳統

我們嚴選當地的最佳牛乳製作依思尼產區限定奶油，我們的牛乳富含乳脂、蛋白質和維他命，在生產後48小時內收集完畢，經過一系列的測試以保證原料皆符合最高品質的標準，只有品質最佳的鮮奶油才能被製作成依思尼產區限定奶油，藉由獨特的乳酸菌種與發酵製程，鮮奶油能夠產生獨特的風味及濃郁的口感，再依照傳統方式製作，賦予依思尼奶油絕佳的化口性。堅持以頂級原料製作，其產品富含天然的碘、維他命A、和β胡蘿蔔素，絕無添加或再製，依思尼奶油呈現金黃的顏色，並含有特殊的榛果風味及濃郁的奶香，是獨一無二的頂級奶油！

規格說明

商品重量：250g

商品產地：法國

過敏原 : 含有牛奶及其製品

保存方式：請置於冷藏保存