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Kind
Comestible
Source
Andalucía
Kind
Comestible
Source
Andalucía
Mark: Quesos y Besos
Weight: 150-200gr.
The goat cheese Camembeso, is a cheese made by the cheesemaker Quesos y Besos, responsible for the goat cheese Olavidia, Best cheese in the world in 2021/22 and consequently chosen as Best cheese in Spain in 2022.
Camembeso won the Silver medal at the WCA 24 held in Portugal and was chosen as the sixth best cheese in the world at the World Cheese Awards 2021-2022.
Camembeso cheese is made from pasteurized goat's milk, with a white paste and mixed coagulation (made with the lactic bacteria present in the milk and the addition of traditional rennet). It comes in a wooden box.
The rind of Camembeso cheese is fluffy, soft and white in color due to the mold "penicillium camemberti", hence its name.
Inside, just below the rind, we find the richest and most flavorful paste, with a light whitish-yellow color and a creamy and melting texture, ending in the central part with a more compact and chalky whitish paste.
The taste of Camembeso is sweet and slightly acidic, with notes of mushrooms and vegetables (yogurt and grass).
The rind has hints of almond, with an aroma of wet earth and mold.
It is recommended to consume it alone or with nuts, strawberries and it pairs very well with white wines.
About the Cheese Factory:
Quesos y Besos, led by Paco Romero and Silvia Peláez, is a cheese factory created in 2016 in Guarromán (Jaén).
Heirs to a tradition of four generations working with goat's milk, they decided to create the Quesos y Besos cheese factory and bet on cheeses made from the lactic coagulation of their own herds of Malagueña goats.
Storage: Between 2º and 10º
Animal origin: Goat
Ripening time: Mild
Type of milk: Pasteurized
Mark: Quesos y Besos
Weight: 150-200gr.
The goat cheese Camembeso, is a cheese made by the cheesemaker Quesos y Besos, responsible for the goat cheese Olavidia, Best cheese in the world in 2021/22 and consequently chosen as Best cheese in Spain in 2022.
Camembeso won the Silver medal at the WCA 24 held in Portugal and was chosen as the sixth best cheese in the world at the World Cheese Awards 2021-2022.
Camembeso cheese is made from pasteurized goat's milk, with a white paste and mixed coagulation (made with the lactic bacteria present in the milk and the addition of traditional rennet). It comes in a wooden box.
The rind of Camembeso cheese is fluffy, soft and white in color due to the mold "penicillium camemberti", hence its name.
Inside, just below the rind, we find the richest and most flavorful paste, with a light whitish-yellow color and a creamy and melting texture, ending in the central part with a more compact and chalky whitish paste.
The taste of Camembeso is sweet and slightly acidic, with notes of mushrooms and vegetables (yogurt and grass).
The rind has hints of almond, with an aroma of wet earth and mold.
It is recommended to consume it alone or with nuts, strawberries and it pairs very well with white wines.
About the Cheese Factory:
Quesos y Besos, led by Paco Romero and Silvia Peláez, is a cheese factory created in 2016 in Guarromán (Jaén).
Heirs to a tradition of four generations working with goat's milk, they decided to create the Quesos y Besos cheese factory and bet on cheeses made from the lactic coagulation of their own herds of Malagueña goats.
Storage: Between 2º and 10º
Animal origin: Goat
Ripening time: Mild
Type of milk: Pasteurized
