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Hokkaido Camembert

Bloomy RindCow MilkJapan, Hokkaido

Japanese interpretation of Camembert from Hokkaido dairies. Milder and creamier than French versions, reflecting Japanese taste preferences. Hokkaido produces 50% of Japan's cheese.

Aging Time

14 days – 1 month

Style: Bloomy Rind
Milk: Cow
Origin: Japan · Hokkaido
Ripening: ≥ 14 days

Tasting Board

Texture

Soft, creamy, bloomy rind

Flavor

Mild, milky, mushroomy, less pungent than French Camembert

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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