Camembert

Region Milk Type Normandie Cow Uncooked, pressed, semi-hard Fat Grade Affinage 45% AOC 3 weeks

 

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About Camembert: Camembert is one of the most famous cheeses in France. Although the cheese dates back only to the 18th century.

Camembert is named after a Norman village where there is a statue of its creator (Marie Harel). In 1855 the cheese was presented to Napoleon, introduced as from the village of Camembert. He enjoyed it very much and from that moment Camembert became known everywhere by this name.

Camembert Making: Made from pasteurized cow's milk. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). An affinage of 21 days is legally required.

Tasting Camembert: Camembert has a delicate salty taste. A good cheese is matured to the heart of the cheese. Its paste should have a clear yellow appearance.

Tasting advice: Camembert is famous with baguette bread. etc Camembert is also excellent served wih fruits or nuts, and is best eaten at room temperature.

Camembert and wine: Red Bordeaux wine or Beaujolais (French Wine Guide)

More French Cheeses: Coulommiers, Pont l'Eveque