Bushra Griffith
Camembert is a French cheese, first made 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. Camembert is now made all over the world, but the original cheese from Normandy is officially known as Camembert de Normandie and has a Protected Designation of Origin (PDO) from the European Union.
| Characteristics | Values |
|---|---|
| Place of origin | Normandy, France |
| Village | Camembert |
| Date of origin | Late 18th century |
| Inventor | Marie Harel |
| Official name | Camembert de Normandie |
| Designation | Protected Designation of Origin (PDO) from the European Union |
| Ingredients | Raw milk from at least 50% Normande cows |
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What You'll Learn
Camembert cheese is made in Normandy, France
Camembert is one of France's most iconic cheeses. It is buttery and luscious, with a bloomy rind. It is delicious served on a cheese board or baked into puff pastry. The original Camembert, officially known as Camembert de Normandie, 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, whereas Camembert made in the United States uses pasteurised milk.
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It was created by Marie Harel in 1791
Camembert is a French cheese, originating in Normandy, specifically in the village of Camembert. It was created by Marie Harel in 1791, using raw cow's milk.
The cheese is known for its luscious, buttery, bloomy rind and creamy, ivory-coloured interior. It is made by culturing milk and coagulating it with rennet, forming a soft yet solid curd. The curd is then cut into half-inch cubes. The characteristic colour and texture of Camembert are achieved by treating the curd with Penicillium camemberti mould. The curd is shaped into disks 4.5 inches wide and 1.5 inches thick, and the cheese is then left to ripen for six to eight weeks.
The flavour of Camembert varies from mild to strong as it ripens. The original Camembert, or Camembert de Normandie, 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 still be made with raw milk, adhering to the traditional method created by Marie Harel over 200 years ago.
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It's made from raw cow's milk
Camembert is a French cheese made from raw cow's milk. It originated in Normandy, specifically in 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 in 1791.
The cheese is made by culturing raw milk and coagulating it with rennet to form soft yet solid curds. These curds are then cut into cubes roughly half an inch in size. The curd is customarily shaped into disks of 4.5 inches (11 cm) in width and 1.5 inches (4 cm) in thickness. The characteristic creamy, ivory-coloured interior and downy white surface of Camembert are created by treating the curd with Penicillium camemberti mould. This mould causes the cheese to ripen within six to eight weeks, with the flavour varying from mild to strong as it ages.
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. This original Camembert received a Protected Designation of Origin (PDO) from the European Union in 1983. Today, Camembert-style cheeses are made all over the world, including in the United States, where it is made with pasteurised milk. However, French Camembert must always be made with raw milk.
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It's named after a village in Normandy
Camembert is one of France's most iconic cheeses. This luscious, buttery, bloomy rind cow's milk cheese is delicious whether it's served on a cheese board or baked into puff pastry.
Camembert cheese is named after the village of Camembert in Normandy, France. The cheese was created by farmer Marie Harel in 1791 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.
Camembert curd is customarily shaped into disks of 4.5 inches (11 cm) in width and 1.5 inches (4 cm) in thickness. By the action of the Penicillium camemberti mould with which the curd is treated, it ripens within six to eight weeks. The flavour varies from mild to strong as the cheese ripens.
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It's exported worldwide
Camembert cheese is exported worldwide and imitated in many countries. The cheese was first made in the village of Camembert in Normandy, France, in 1791 by farmer Marie Harel. 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. In the US, Camembert cheese 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.
The curd is customarily shaped into disks of 4.5 inches (11 cm) in width and 1.5 inches (4 cm) in thickness. The cheese ripens within six to eight weeks, and the flavour varies from mild to strong as it ripens.
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Frequently asked questions
Camembert cheese is made in Normandy, France.
Camembert is made from cow's milk.
Camembert has a creamy, ivory-coloured interior and a downy white surface.
Camembert is a mild, soft, and buttery cheese.
