Camembert (cheese)

Camembert is a type of soft cheese that originated in France. It is named after the village of Camembert in Normandy, where it was first made in the late 18th century.

History

The cheese was reportedly first made by a farmer named Marie Harel in 1791, who was given the recipe by a priest from Brie. However, the cheese did not gain widespread recognition until the 19th century when the development of the railway network in France allowed for distribution across the country.

Production

Camembert is made from cow's milk, and the whole process takes at least three weeks. The milk is first heated and then lactic acid bacteria and rennet are added to cause coagulation. The curd is then cut into small pieces, stirred, and heated before being transferred to molds. The cheese is then left to drain for several hours and later is salted and inoculated with Penicillium camemberti to form the characteristic bloomy, edible rind.

Characteristics

Camembert is a soft, creamy, surface-ripened cow's milk cheese. It is similar to Brie, but has a stronger, slightly sour flavor and earthy aroma. The cheese is typically round, about 10 cm in diameter, and covered in a white, bloomy rind. The interior is a pale yellow and has a buttery texture.

Consumption

Camembert can be eaten at various stages of ripeness. When fully matured, it is noted for its strong, pungent aroma and full-bodied flavor. It is often served at room temperature and can be spread on bread or crackers. It is also a popular ingredient in a variety of dishes, including baked camembert and camembert au calvados.

See also

• List of French cheeses
• List of cheeses

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