Camembert is an originally French white mould cheese, under the name Camembert de Normandie AOC enjoys it the rank cannons of an indication of origin.

History

Its existence owes the cheese of a legend after the farmer's wife Marie Fontaine Harel from the village Camembert in normandy: Charles Jean Bonvoust, priests from Brie, to which area close Paris, from which the cheese of the same name found originates, during the French revolution with its Unterschlupf and she weihte into the more refined secrets of the cheese production in. Actually however in the area also for a long time similar cheese was produced before. To the break-through then the French emperor Napoleon III., who set him on the imperial yard board, help the Camembert.

In the second half 19. Century could be established the Camembert owing to the railway on the markets in Paris and other parts of France. 1890 were invented the today often usual packing in small round splinter boxes. Today Camembert is exported into all world, manufactured often in addition, abroad, since the designation Camembert is alone not protected.

Appearance and taste

Those classical-proves heavy, mostly circular, more rarely oval or angular loaf of the Camembert to about 250 g is covered from a white noble mould crust. The paste of the Camembert is depending upon Reifegrad light to gold yellow. From the ripe one fermenting holes can result, which do not impair the taste of the cheese however.

The taste is easily sharp and nussig. The cheese is somewhat less fat than the Brie, so that it exhibits one "drier "taste. If it reached the correct ripe one, it tastes again moderates. Overripe Camembert, which if one begins to cut it, develops an unpleasant ammonia note.

Ripe Camembert has a relatively soft, cremige consistency and can thus easily on bread or a roll be painted. The cheese is suitable paniert also outstanding for the roast or can be used to over cheeks.

Production

The production of a traditional Camemberts from fresh raw milk takes about three weeks. On the first day the milk is acidified and warmed up in a heated area (28 to 30 "°C) in large boilers on approximately 36 "°C and brought with lab to coagulating. In such a way won Dickete careful, without it to break into approximately five layers into individual cheese forms brought, thus much whey and it remains receives cremige Textur.Wenn the cheese is sufficient dried, it is turned in the cheese.

On the second day the cheese from the forms is taken and covered approximately in on 18 to 20 "°C salt area kept at a moderate temperature with salt and treated afterwards with the white noble mould penicillium camemberti, which provides for the growth of the soft Pilzflora on the surface of the cheese. On the third day the cheese comes into the ripe area, where a temperature between 10 and 14 is kept "°C. The ripe time lasts depending upon season around the 12 days, then the cheese can be packed. Afterwards they mature four to five days with approximately 9 "°C, afterwards come again them into the trade.

Related links

• Camembert of normandy AOC French, English and Japanese
• Camembert - Un Village, Un Fromage French and English
• Cheese production on hexenkueche.de

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