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Camedda, with its smooth black or dark brown rind, is a pleasantly sharp cheese when aged or slightly tart when fresh.


After thermization and inoculation with natural milk enzymes, the milk (exclusively sheep's milk as in all LAIT produce) is coagulated with lamb rennet.


With maturation, its white taste becomes hard in texture and slightly crumbly.
It maybe eaten after 90 days but maturation can take over a year.

FOR FURTHER INFORMATION 


CHARACTERISTICS
SHAPE > CYLINDRIC
TOP-BOTTON SURFACE > FLAT SURFACES 
OUTER-EDGE > BOWED 
HEIGHT > 10-12cm 
DIAMETER > 16cm 
WEIGHT > 2,7- 3,5kg

NUTRITIONAL VALUE AVERAGE 
per 100gr
 

ENERGIE VALUE > KCAL 400
FAT CONTENT > 34%
PROTEINS > 26% 
CARBOHYDRATES > 0%
 
 
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