What is camembert?
Camembert Cheese
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It originated in the Camembert, Normandy region of France.
Key Characteristics:
- Texture: Soft, yielding, and almost runny when fully ripe. The inside is a pale yellow color.
- Flavor: Earthy, mushroomy, and slightly tangy. The flavor intensifies as the cheese matures. Some describe it as having a cabbage-like or barnyard aroma.
- Rind: Has a bloomy, white rind formed by Penicillium camemberti mold. The rind is edible.
- Milk: Made from raw or pasteurized cow's milk. Raw milk Camembert is considered to have a more complex and robust flavor.
- Shape & Size: Typically a small, cylindrical wheel, about 11 cm (4.3 inches) in diameter and 3 cm (1.2 inches) thick, weighing around 250 grams (9 ounces).
Production:
The production process involves:
- Curdling: The milk is warmed and rennet is added to coagulate it into curds.
- Molding: The curds are gently ladled into molds.
- Draining: The whey drains naturally over several hours.
- Salting: The cheese is salted.
- Ripening: The cheese is aged for several weeks, during which the Penicillium camemberti mold develops on the surface, creating the bloomy rind and contributing to the cheese's characteristic flavor and texture. Proper Camembert ripening is crucial.
Serving & Consumption:
- Camembert is best served at room temperature to allow its flavors to fully develop.
- It can be eaten as is, spread on bread or crackers, baked, or used in cooking.
- It pairs well with fruits, nuts, and red wine.
Important Note:
Authentic Camembert de Normandie is protected by an Appellation d'Origine Contrôlée (AOC) designation, meaning it must be made in a specific region of Normandy using traditional methods and raw milk.