What is Camembert?

Camembert is one of the most famous French cheeses, known all over the world for its creamy and delicate taste. Camembert was one of the earliest foods that had been named protected origin, and the production and sale of cheese has been carefully checked since 1983. Camembert often appears on dessert plates, although it is also excellent for picnic lunches and sometimes roasted.

Camembert is a semi -fold cheese that ages softer and creamy. The fully aging camembert will be creamy, without coarse texture. While Young Camembert can be eaten, it tastes the best when the cheese ripened all the way and gained a slightly rhyme texture. The cheese has salty tones and also tends to be somewhat bitter, a taste that interacts well with fruit and other sweets.

Camembet -like cheeses have been made in the Norman part of France for centuries, but Camembert, as is known today, was probably made since the 18th century. Around the famous cheese is a considerable amount of folklore, includingThe ease of how he got his name. Reportedly, Camembert was made by Marie Harel, who introduced one of her products to Napoleon. Napoleon, pleased with cheese, thought the name of the city for the name of cheese and Camembert was officially named. The Camembert Black Quarter throws aspects on this curious story and claims that the cheese has become popular only after the railway allowed fast transport in the mid -18th century.

Camembert is made of fresh raw milk, which is heated and combined with a rennet, causing it to quel. The bangs are loaded into cheese molds that can be released throughout the day, to rotate regularly to release both sides of the cheese. After the curd has worsened slightly, removed from the molds and salting before adding penicillium Cambertiti . The cheese takes approximately 12 days to ripen, then it is aging before selling.

Camembert is usually consumed after five to six days of aging, because the cheese is somewhat fragile. If age is left too long,The cheese can be infested with opportunistic forms, which is not desirable. But if it is too young to eat, cheese will have an aggressive, chalk texture. If you buy a full wheel of Camember, it should be tested a core to see the quality of the cheese all the way. If you buy a wedge, look at the one that is creamy all the way and slightly cold.