NUTS: cashews and macadamia nuts
HOW WE DO IT: Raw materials are soaked in water and lactic ferments for about 10 hours. Nuts are then ground, and we add water, salt, and Penicillium Candidum.
Thanks to the action of Penicillium Candidum and the secret ingredient – time – the soft and velvety edible crust develops and it gives Camelia its characteristic aromas, typical of bloomy rind cheeses such as Camembert and Brie, despite being a 100% plant-based food.
The maturation of Camelia is a slow and fundamental step: indeed, it takes about 12 days and 6 different phases at controlled temperature to allow the flowering of the characteristic white coat that makes Camelia a precious and unique product.
TASTE: it is elegant, complex and delicate, refreshed by the acidic touch typical of fermentation.
Camelia, with the delicacy of its raw materials, cashews and macadamia nuts, and its white and compact crust features unique organoleptic characteristics. Its scents will make your imagination take off, bringing you to an autumn forest among hints of white truffle, porcini mushrooms, and final notes reminiscent of hay and undergrowth. Its enveloping flavor and its creamy and velvety texture are typical of bloomy rind products.
HOW TO USE IT: Camelia is a splendid end to dinner, alone or accompanied with fruit compotes and chestnut honey, and can also be the protagonist of many gourmet recipes.