Kamil Perry
Camembert is a French cheese, originating in the village of Camembert in Normandy. It is made from cow's milk and is known for its creamy, ivory-coloured interior and downy white surface. Today, Camembert-style cheeses are made all over the world, but the original Camembert, or Camembert de Normandie, has a Protected Designation of Origin (PDO) from the European Union, meaning only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under this name.
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What You'll Learn
- Camembert cheese originated in the village of Camembert in Normandy, France
- The first mention of cheese from Camembert dates to the early 18th century
- One legend states that farmer Marie Harel invented the cheese during the French Revolution
- Camembert-style cheeses are now made all over the world, including the United States
- Only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie
Camembert cheese originated in the village of Camembert in Normandy, France
Camembert is a soft, creamy, and light surface-ripened cow's milk cheese. Its characteristic creamy, ivory-coloured interior and downy white surface, resembling that of Brie, result from the Penicillium camemberti mould with which the curd is treated. Camembert curd is customarily shaped in disks of 4.5 inches (11 cm) in width and 1.5 inches (4 cm) in thickness; by the action of the mould, it ripens within six to eight weeks. The flavour varies from mild to strong as the cheese ripens.
Today, Camembert-style cheeses are made all over the world, including in the United States. However, French Camembert must be made with raw milk. The cheesemaker coagulates the cultured milk with rennet, forming a soft yet solid curd. The curd is cut into cubes roughly half an inch in size.
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The first mention of cheese from Camembert dates to the early 18th century
Camembert is a luscious, buttery, bloomy rind cow's milk cheese. It has a characteristic creamy, ivory-coloured interior and a downy white surface, resembling that of Brie. This is due to the Penicillium camemberti mould with which the curd is treated. The curd is customarily shaped into disks of 4.5 inches (11 cm) in width and 1.5 inches (4 cm) in thickness. The flavour varies from mild to strong as the cheese ripens.
The first records of production of Camembert cheese lead to Marie Harel, a farmer from Normandy who first started producing this cheese in 1791. However, it is said that she heard about the recipe from a priest who came from Brie. The original Camembert is officially known as Camembert de Normandie, which received a Protected Designation of Origin (PDO) from the European Union in 1983. This means only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie.
Today, Camembert-style cheeses are made all over the world, including in the United States.
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One legend states that farmer Marie Harel invented the cheese during the French Revolution
Camembert cheese is made in Normandy, France, specifically in the village of Camembert. The first mention of cheese from Camembert dates back to the early 18th century.
Today, Camembert-style cheeses are made all over the world, including in the United States. However, French Camembert must be made with raw milk. The cheesemaker coagulates the cultured milk with rennet, forming a soft yet solid curd. The curd is then cut into cubes roughly half an inch in size.
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Camembert-style cheeses are now made all over the world, including the United States
Camembert is a French cheese, originating in the village of Camembert in Normandy. The first mention of Camembert cheese dates to the early 18th century, and the first production of the cheese is attributed to farmer Marie Harel in 1791. The original Camembert is officially known as Camembert de Normandie and has a Protected Designation of Origin (PDO) from the European Union, meaning only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie.
However, Camembert-style cheeses are now made all over the world, including the United States. In the US, Camembert is made by culturing pasteurised milk, whereas French Camembert must be made with raw milk. The cheesemaker coagulates the cultured milk with rennet, forming a soft yet solid curd. The curd is then cut into cubes roughly half an inch in size. Camembert curd is customarily shaped into disks of 4.5 inches in width and 1.5 inches in thickness. The cheese ripens within six to eight weeks, with the flavour varying from mild to strong as it ages.
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Only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie
Camembert is a French cheese, specifically from Normandy, and the village of Camembert. The first mention of cheese from Camembert dates back to the early 18th century, with one legend stating that farmer Marie Harel invented the cheese during the French Revolution.
The original Camembert is officially known as Camembert de Normandie, which received a Protected Designation of Origin (PDO) from the European Union in 1983. This means that only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie.
Today, Camembert-style cheeses are made all over the world, including in the United States. However, French Camembert must be made with raw milk. The cheesemaker coagulates the cultured milk with rennet, forming a soft yet solid curd. The curd is then cut into cubes roughly half an inch in size.
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Frequently asked questions
Camembert cheese originated in Normandy, France, specifically in the village of Camembert.
The original Camembert cheese was invented by farmer Marie Harel in 1791.
Camembert is a cow's milk cheese.
Camembert has a creamy, ivory-coloured interior and a downy white surface.
