What is Camembert Cheese?

Camembert Cheese is one of the most famous French soft cheeses, strongly associated with French culture, similar to champagne and Pate. Strong Grealey cheese is popular with bread and in conjunction with fruit and is often wrapped as a picnic meal because it tastes excellent when served warm. Many special cheeses carry Camembert cheese, which is protected by the designation of controlled origin to ensure that the cheese does not lose its cultural and historical value. The recipe for making Camembert cheese is closely related to many other famous French soft cheeses, such as Brie, and Napoleon allegedly named the cheese around the village to distinguish it from other soft cheeses that could be available. Camembert production continues to this day in northwest France and uses milk from cows, which traditionally graze very rich soil scattered apple trees.

To cover the cheese of the camembert cheese, cow's milk covered andinoculated bacteria. The bangs are packed in cheese forms and provide crumbly cheese that softens when it ripens, eventually forms the cheese with a velvety white bark and a slowly flowing center. In general, Camembert cheese should be served at room temperature or heat, because it brings butter, slightly salty taste of cheese. The spectacular nature of the cheese is very easy to spread. Usually, the Camembert cheese is aged for about three weeks before it is wrapped in a traditional round wooden box and sent to the market.

In search of Camembert cheese on the market, consumers should look for plump cheese that is soft to the touch. Hard or cracked bark is a sign that the cheese does not age well and needs to be avoided. After opening, Camembert Cheese should slowly leak from the center. Extremely rhyme cheese is not considered suitable for consumption and can be hazardous and inedible.

In order to obtain the designation of controlled origin, the real Camembert cheese must use the unpasteurized milk that is during the wayThe robber process carefully solved. Other manufacturers produce pasteurized cow's milk cheese, which is very similar to Camember, although it is not entitled to a special label. Both cheeses produce fine table cheese and walk well with cheese plates and samples, even if the purists tend to prefer real Camembert cheese.