Camembert
Camembert de Normandie is a white mold cheese that is traditionally made from raw cow’s milk. Camembert is not a protected term and can be used worldwide.
The cheese probably comes from the small town of Camembert in Normandy, where, according to legend, the farmer Marie Harel made the first Camembert during the French Revolution.
Today the cheese is usually produced in round loaves of around 250 grams. It is traditionally packaged in a poplar box, which helps regulate the cheese’s moisture content.
Camembert is produced in one quality level. In the same cheese family are also Brie, Neufchatel, Chaoruce, among others. It is cut into ‘pieces of cake’. Camembert is ripe when it is slightly creamy right through to the middle. If it is overripe, an unpleasant pungent smell of ammonia develops.
Interesting
Camembert can be baked in the wooden box (without the paper packaging, but lined with baking paper) at 200 degrees top/bottom heat in 15 minutes to make a wonderful starter.
Bread
Fresh baguette is perfect. Gladly, of course, ‘bien cuit’ with a crispy crust.
Eat
When ripe, at room temperature with bread
But it can also be enjoyed warm and liquid straight from the oven.
Drink
Cider (brut) from Normandy.
Those who prefer white wine should drink light, fruity wines. A Styrian Muskateller, e.g. from Frauwallner, is certainly a fine combination.
Cheese family Soft cheese with a natural rind and a white noble mold coating
further Information
http://www.aop-kaese-aus-frankreich.de/kaese/camembert-de-normandie/
