Frederic Melton
Camembert is a soft, creamy, surface-ripened cow's milk cheese with a distinctive bloomy, edible rind. It was first made in the late 18th century in Normandy, France, and is now produced all over the world. The cheese is made by warming cow's milk, adding bacteria and rennet, and allowing the mixture to coagulate. The curd is then cut into cubes, salted, and transferred to moulds. The moulds are then brined and left to ripen for at least three weeks, during which time the characteristic white rind forms. The rind is created by beneficial microbes, which break down the fats and proteins in the cheese, resulting in a soft, creamy texture and a strong flavour. Camembert is typically sold at about one month old, but can be aged longer depending on the preferences of the consumer.
| Characteristics | Values |
|---|---|
| Texture | Moist, soft, creamy |
| Colour | White |
| Taste | Mild, milky, earthy, nutty, fruity, buttery, spicy |
| Aroma | Mushroomy, tangy |
| Rind | Bloomy, edible |
| Shape | Small, thin, round |
| Container | Wooden, cartons, tin cans |
Explore related products
What You'll Learn
Camembert is a soft, creamy, surface-ripened cow's milk cheese
Camembert is typically sold at about one month old, but it can be aged longer, depending on the preferences of the eater. It is usually sold whole in thin, round, wooden containers made from poplar, although modern packaging can include cartons and tin cans. The cheese is best served at room temperature, allowing it to develop more flavour. When warmed, Camembert becomes even creamier. It pairs well with sweet and savoury accompaniments, such as honey, fresh berries, fruit preserves, cured meats, sautéed mushrooms, or roasted garlic. For drinks, dry, carbonated beverages like champagne or sparkling wine are excellent choices to highlight the mild, milky flavour and offset the rich, creamy texture.
In terms of production, Camembert is made by inoculating warmed cow's milk with mesophilic bacteria and then adding rennet to allow the mixture to coagulate. The curd is then cut into small cubes, salted, and transferred to cylindrical moulds. The moulds are then drained of whey and set to brine to prevent unwanted mould and provide flavour. The cheese is turned regularly to ensure even mould growth, and it is then left to ripen for a minimum of three weeks to develop its signature rind and creamy interior.
Today, Camembert-style cheeses are made worldwide, and the term "Camembert" has come to describe any mild, soft, small-format bloomy rind cheese. However, French Camembert must be made with raw milk, and only a handful of producers still adhere to the traditional process. Camembert Le Châtelain, made from pasteurised cow's milk, is ripe, rich, and creamy, while Camembert St Loup, made from unpasteurised cow's milk, offers a gentle saltiness and natural sweetness.
The Unique Flavor of Ticotta Cheese
You may want to see also
It was first made in the 18th century in Normandy, France
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in the village of Camembert, Normandy, in northwest France. The first-ever Camembert was crafted from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made using only unpasteurized milk. The cheese was first crafted in 1791 by Marie Harel, a farmer from Normandy. She refined a previously existing cheese recipe from the Pays d'Auge region. She passed on her knowledge to her daughter, whose husband, Victor Paynel, presented one of his wife's best cheeses to Napoleon III, who gave it his royal seal of approval.
Camembert is often compared to Brie cheese in terms of look, taste, and texture, although Camembert has a slightly lower butterfat content. The smaller size of Camembert also means that it takes less time to ripen compared to Brie. When warmed, Camembert becomes creamier, while Brie retains more of its structure when heated. Camembert is typically sold whole in thin, round, wooden containers made from poplar. Modern variations in packaging include cartons and tin cans, with a ring-pull tab for opening.
The cheese-making process involves inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert moulds. The surface of each cheese is then sprayed with an aqueous suspension of the mould Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This process produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. Once the cheeses are ripe, they are wrapped in paper and may be placed in wooden boxes for transport.
Camembert has become a significant part of French culture, literature, and history. During World War I, the cheese was issued to French troops and subsequently became firmly fixed in French popular culture. Today, Camembert-style cheeses are made all over the world, including in the United States and the UK.
The Beauty of Washed Rind Cheeses: A Visual Guide
You may want to see also
It is usually sold in thin, round, wooden containers
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the 18th century in Normandy, France. The cheese gets its characteristic odour from compounds such as diacetyl, methional, and volatile sulphur compounds. Camembert is typically sold whole in thin, round, wooden containers made from poplar. These boxes were first devised by an engineer, M. Ridel, in 1890, and they are still used today.
The wooden containers are used to carry the cheese and enable it to be transported over long distances. Modern variations in packaging include cartons and tin cans, with ring-pull tabs for opening. The cardboard boxes are usually reserved for low-cost camemberts. The cheese inside the wooden container is wrapped dry in a paper/foil wrapper and not immersed in brine or oil.
Camembert is a small-format cheese, smaller than its close relative, Brie. It is sold as a single uncut wheel, whereas Brie is often sold in pre-cut slices. The texture of Camembert is also softer than that of Brie. When warmed, Camembert becomes creamier, whereas Brie retains more of its structure when heated.
Camembert is typically sold at about one month old, but it can be aged longer depending on the preferences of the consumer. The rind of Camembert is made by beneficial microbes, including the bacteria Penicillium candidum, which slowly ripen the cheese from the outside in. As the cheese ages, the cream line takes over more of the interior, and the flavour and aroma become stronger.
The Taste of Eden Cheese: A Savory Adventure
You may want to see also
Explore related products
It has a distinctive white, bloomy, edible rind
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy, France. The cheese gets its characteristic odour from many compounds, including diacetyl, methional, and phenethyl acetate, among others.
Camembert has a distinctive white, bloomy, edible rind. This rind is made by communities of beneficial microbes, including the bacteria Penicillium candidum, slowly ripening the cheese from the outside in. As the microbes break down the fats and proteins in the cheese, the area beneath the rind will form a soft, liquid cream line. As it ages, the cream line of the Camembert takes over more of the interior of the cheese, and the wheel will develop stronger flavours and aromas.
The white rind of the Camembert is formed during the production process. Once the milk has formed a curd, it is cut and poured into moulds, drained of whey, and set to brine. Brining prevents any unwanted mould while also providing flavour. The cheese is then arranged on shelves and turned regularly, ensuring that the mould grows evenly from the inside out, while also making the centre creamy. The rind is formed as the cheese is left to ripen for a minimum of three weeks.
The distinctive white colour of the rind results from the presence of a white fungus. The rind provides a subtle contrast to the savoury interior of the cheese and helps give it its smooth consistency. The rind is also edible.
Ricotta Cheese: Appearance and Taste Profiled
You may want to see also
It is best served at room temperature, not straight from the fridge
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy, France, and is now a popular cheese worldwide.
When serving Camembert, it is best to remove it from the fridge at least half an hour before serving. This allows the cheese to reach room temperature and develop its full flavour. Soft cheeses like Camembert and Brie have a stronger flavour when they are allowed to warm up a little. Leaving the cheese out of the fridge for a short time will also improve its texture, making it creamier and softer.
The rind of a Camembert is a distinctive feature, and it is created by a process of ripening from the outside in. The cheese is sprayed with an aqueous suspension of the mould Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This process gives the cheese its signature white rind and creamy interior. The rind is edible and provides a subtle contrast to the savoury interior of the cheese.
Camembert is best served at room temperature, as this allows the cheese to reach its optimal flavour and texture. It is worth noting that the cheese should not be left out of the fridge for too long, as this could affect its quality and safety. Therefore, it is essential to keep an eye on the cheese and ensure it is consumed within a reasonable time frame after being removed from the fridge.
Cottage Cheese: A Taste Exploration
You may want to see also
Frequently asked questions
Camembert is a soft, creamy, surface-ripened cow's milk cheese with a distinctive bloomy, edible rind. The rind is usually pure white, but before fungi were understood, it was commonly blue-grey with brown spots.
Camembert has a smooth, soft, runny interior and a rich, buttery flavour. When warmed, it becomes creamier. It is softer than Brie, which retains its structure more when heated.
Camembert has a mild, milky flavour and earthy, nutty, and fruity tones. It is slightly more intense in character than Brie.
