Camembert is one of the most famous and beloved French cheeses. Its birth dates back to the seventeenth century, in a village in Normandy. It’s a soft, surface-ripened, unpasteurized milk cheese, with an intense taste and pungent scent. However, if made with - strictly Italian - buffalo milk it acquires a whole other nature. The taste is delicate but persistent, the paste is soft, smooth and super creamy.

Buffalo camembert cheese is exceptional and is ideal for endless combinations. Try it with red fruits, nuts, dried figs or honey, but also on a crouton with speck. It’s marvelous in flans, gratins and savoury pies, it’s also perfect on baked pasta or on risotto. And what about some breaded and fried camembert cheese? Serve it with a blueberry jam for a truly unparalleled pleasure.

The company’s story starts in 1960, when Aldo Carozzi began to trade its products in Valsassina. After more than 60 years, the precious craftsmanship of Lombard dairymen have merged with innovative productions, which meet modern tastes and allowed Carozzi cheeses to be appreciated even abroad. Modern interpreters of an ancient tradition, Carozzi cheeses represent a perfect blend of history, territory, taste and craftsmanship.