RAMBOL AUX NOIX

Rambol cheese was invented in the 1960s at a creamery in Rambouillet, and in 1970, the first version of trademarked Rambol with Nuts was launched commercially.  Instead of hard cheese, fresh cow's milk curds are used for the production, along with stabilizers, emulsifiers, and vegetable-based gums.  The texture is soft, creamy, and spreadable, and there are three layers of nuts and small pieces of nuts (Dordogne walnuts and hazelnuts) distributed throughout the body. The flavour is very mild and slightly woody, it is best served on a plain crisp bread or in the right sandwich.