Buffalo Milk Camembert with Truffles
Camembert as you’ve never seen it before. Ambrosi Camembert is made with the milk from free-roaming Italian Buffalos, right outside of Naples. Buffalo milk is higher in fat than cow’s milk, and yields incredibly creamy cheeses. The thin, downy rind of this camembert reveals a pure white, rich and creamy paste dotted with generous bits of black truffle. Serve it at room temperature with fresh bread.