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le calendos cheese

Soft-bodied cheese, ripened surface, and covered with a beautiful white rind; with age, it becomes more full-flavoured and gains a more distinct aroma. Supple, homogeneous, creamy yellow body. Smooth and velvety. 

le calendos cheese

INGREDIENTS: PASTEURIZED MILK, MODIFIED MILK INGREDIENTS, PASTEURIZED CREAM, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, PENICILLIUM CANDIDUM, COLOUR.[No text in field]

Recipes

Everyday delicious

  • Prep
    15 mins
  • Total
    35 mins

Roasted Veal stuffed with Calendos, caramelized pears and pine nuts


Pairings

Australian Cabernet Sauvignon (red) 

Blonde Ale

Raisins, dates