How can I choose the best Camembert cheese?

There are three types of Camembert cheeses. One type is made of raw milk, one with pasteurized milk and one is made of milk, which is specially treated for killing pathogens, but is not pasteurized. Camembert Cheese is a soft cheese similar to brie, with a slightly salty taste. It has a white moldy bark that ages slightly red.

Cemebert cheese is considered invented in France Camembert by a farmer named Marie Harel. The cheese ages for about four to five weeks. At the beginning of this time, the cheese is a little cold, although it becomes stronger with weeks. Cammebert has been the simplest in the last five days of five weeks. When you eat your Camembert, it depends on how you like it, but the new ones in Camember should stick to the last week.

Traditional Cambert is made from raw milk, because it usually produces Camembert cheese with the richest taste and most beautiful texture. It can be extended to biscuits or heat into the sauce. The availability of Camember raw milk varies according to the ground; In anyFrance is still popular, but in some other countries it can only be available on farmers' markets or other private retailers.

Some Camembert production gently heat or filter milk to remove bacteria or other pathogens without fully pasteurizing. This method is particularly popular in France, where Camembert cheese is part of the cultural heritage. There is some disagreement about whether it creates the same quality of cheese as the use of raw milk. The treated, unpasteurized Camembert may not be available in all countries due to government regulations prohibiting potentially harmful bacteria or importing food that is unpasteurized.

The most widespread type of Camembert cheese is made of milk that has been fully pasteurized. According to food lovers, he also had a weak EST. Pasteurized Camembert can be sold everywhere without special regulations and JEj still use in the same way as the cheese of raw milk.

pasteurization kills bacteria and other microorganisms. Cheese made of unpasteurized milk may contain these harmful microorganisms. The risk is low, but people who eat these cheeses risk that they receive food transmitted by foods such as Escherichia coli. There is also a risk of infections such as tuberculosis, which can be passed on the cow. If Camembert raw milk is available in your area, decide whether a small risk of illness is worth the quality of the cheese you get.