Camembert
Camembert is a soft, creamy, and pungent cheese originating from the Normandy region of France. Here are some key details about this renowned cheese:
History
- Marie Harel, a farmer from the village of Camembert in Normandy, is often credited with the creation of Camembert cheese around 1791. Legend has it that she learned the technique from a priest who was fleeing from the French Revolution.
- The cheese became popular in the 19th century, particularly after it was introduced to Paris where it was sold in small, round wooden boxes, which helped in its distribution and preservation.
- By the 20th century, Camembert had become a symbol of French cuisine, and its production was standardized with the Appellation d'Origine Protégée (AOP) status in 1983, which ensures that only cheese made in the traditional manner in designated areas of Normandy can be called Camembert.
Production
- The cheese is made from raw milk or pasteurized milk, which is inoculated with a specific strain of Penicillium candidum mold. This mold is responsible for the cheese's characteristic white, bloomy rind.
- The milk is heated gently, rennet is added to coagulate it, and the curds are then cut, drained, salted, and shaped into the iconic round form.
- The cheese is then aged for at least three weeks, during which time the rind develops and the interior softens.
- Traditionally, Camembert is made in small rounds, usually weighing about 250 grams.
Characteristics
- Camembert has a rich, buttery, and slightly mushroomy flavor, which intensifies with age.
- The texture changes from creamy to runny as the cheese matures, with the interior becoming more liquid while maintaining a chalky center when young.
- The rind, which is edible, adds a subtle earthy flavor and a contrasting texture to the creamy inside.
Cultural Impact
- Camembert is often considered a quintessential French cheese, frequently used in French cuisine, from simple snacks to sophisticated dishes.
- It's particularly popular during holidays like Christmas and Easter, where it's served as part of the traditional cheese course.
- There are various festivals and competitions dedicated to Camembert, celebrating its cultural significance.
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