Name: Sussex Camembert
Brand: Rennet & Rind
Price: 8.0 GBP
Availability: InStock
Rating: 4.6 (7 reviews)

Sussex Camembert

£8.00

Size250GM500GM1KG

Quantity

Made by awarding winning Artisan Cheesemakers Alsop & Walker from Mayfield in East Sussex; Sussex Camembert is a traditional handmade soft cheese made with pasteurised cow's milk from a local Holstein herd. The milk is collected from a dairy farm in Mayfield which is just 4 miles up the road. Sussex Camembert is soft and creamy with a beautiful mildness. It matures in 6 weeks and can continue to develop to your liking for around a further 6 weeks. Recently awarded Silver Medal at the British Cheese Awards.

Matured on site at Rennet & Rind by Perry
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MILK
MATURATION NOTES
LOCATION
CHEESEMAKER
REVIEWS
NUTRITION

HERD

Holstein Fresians

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

A Word on Rennet & Rind Maturing

"Similar treatment to it's counterpart. Sussex Brie. It's important as the cheese ages in our maturing rooms to ensure that the rind remains a good thickness to allow the flavours to be well balanced, and texture smooth."

Perry James Wakeman- R&R Affineur

EAST SUSSEX, BRITISH ISLES

East Sussex is a county in South East England. It is bordered by the counties of Kent to the north and east, West Sussex to the west, and Surrey for a short distance to the north-west, as well as the English Channel to the south

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Arthur Alsop

Alsop and Walker began in 2008 when Arthur Alsop discovered a friend was giving up making cheese and returning to South Africa. Seizing the opportunity, he purchased the business and started to create a unique style of world award winning cheeses.

Cows' Milk, Salt, Vegetarian Rennet, Starter culture.

Energy	1397kj/334kcal
Fat	27g
of which saturates	14.2g
Carbohydrates	0.46g
of which sugars	<0.5g
Protein	21.5g
Salt	1.6g

Disclaimer

Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk