This new cheese has a very thin and barely mouldy and wrinkled rind. It is produced with cow, goat and sheep milk and it is so creamy and soft that could be eaten with a spoon when mature. It is our version of Camembert. Il Re (the King),  is authoritative and aristocratic, should be eaten with respect and is only for the very fine palates. It also has a great flavour when it is still young, “a prince”. The texture is more compact initially, but as time goes by and it matures the paste becomes velvety and creamy and can even be eaten with a spoon.  This cheese has two aspects and two virtues depending on when it is tasted. 

Ingredients: pasteurised cow, sheep and goat MILK, live milk enzymes, rennet and salt.
Weight: approximately 270 gr.
Packing: wrapped in cling film.
Shelf life of packed product: 30 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: cylindrical with irregular surfaces and sides, when it matures it tends to change shape and becomes quite irregular.
EXTERNAL FEATURES: the straw yellow rind is very thin, slightly moist and sticky owed to the Penicillium camemberti, which spreads externally and gives it a whitish bloomy layer.
INTERNAL FEATURE: after a few days of its production the paste appears with very fine but unevenly spread out eyes. It is creamy white and soft and sticky when cut. As it matures the eyes tend to disappear and the paste goes from a creamy to a semi-liquid consistency.
ODOR: scents of cream and fresh butter, and a mild scent of sheep with clean fleece.
FLAVOUR: sweet, slightly savoury and bitter (if one eats the rind) with scents of fresh grass. The paste is a bit sticky but also soluble. Medium to long persistence.

Availability: all year, but must be ordered.

Food pairing: great on a cheese platter, and perfect to make risotto and other dishes considering its creamy texture.

Wine pairing: this type of cheese goes well with either sparkling white wine Valdobbiadene or Franciacorta.