Camembert
Camembert | |
---|---|
Cows | |
Pasteurized | Not traditionally |
Texture | Soft-ripened |
Aging time | At least 3 weeks |
Certification | Camembert de Normandie
AOC 1983, PDO 1992 |
Related media on Commons |
Camembert ( typical 20% – 25% by weight.
Production
The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.[2]
The cheese is made by inoculating warmed cow milk with
The surface of each cheese is then sprayed with an aqueous suspension of the
History
Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.[3] She is credited with having refined a previously existing cheese recipe from the Pays d'Auge region and having launched it into the wider world.[4] She passed her secrets on to her daughter, whose husband, Victor Paynel, presented one of his wife's best cheeses to Napoleon III, who gave to it his royal seal of approval.[4]
The origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century.[5] In 1890, an engineer, M. Ridel, devised the wooden box that was used to carry the cheese and helped to send it for longer distances, in particular to America, where it became very popular. These boxes are still used today.
Before
The cheese was famously issued to French troops during World War I, becoming firmly fixed in French popular culture as a result. It has many other roles in French culture, literature, and history. It is now internationally known, and many local varieties are made around the world.
The variety named Camembert de Normandie was granted a
Chemical composition
Camembert cheese gets its characteristic odor from many compounds. These include
-
Isovaleric acid
Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.[9]
Comparison to brie
Brie cheese originates from the Brie while camembert comes from Normandy. Traditionally, Brie was produced in large wheels measuring either 22.9 cm (9 in) or 36.8 cm (14.5 in) in diameter.[1] As a result, Brie takes longer to ripen compared to the smaller Camembert cheeses. When sold, Brie is typically cut into segments from the larger wheels, although some variations of Brie are sold as small, flat cylinders. Consequently, the sides of Brie segments are not covered by the rind. On the other hand, Camembert is ripened as a small round cheese measuring 10.2 cm (4 in) in diameter by 3.2 cm (1.26 in) in thickness, and it is fully covered by its rind.[10] This difference in size and rind coverage gives Camembert a slightly stronger flavor compared to Brie ripened for the same duration. Once the rind is cut on Camembert, it typically emits a more pungent aroma than Brie.
In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky flavor. The texture of Camembert is also softer than that of Brie. When warmed, Camembert becomes creamier, while Brie retains more of its structure when heated. These variations contribute to the contrasting characteristics of the two cheeses.
Packaging
Typically camembert tends to be sold whole in thin, round, wooden containers made from poplar. Modern variations in packaging include cartons and tin cans, with a ring-pull tab for opening (Camembert in metallic boxes does not exist on the French market). The cardboard boxes are reserved for the low-cost camemberts. The product is the same as in the wooden container, wrapped dry in a paper/foil wrapper, and not immersed in brine or oil.
Vegan alternative
Recently, markets and grocers have introduced a vegan alternative to Camembert cheese which is plant-based.[11]
Camembert from other countries
A similar cheese is produced in Hungary under the same name,[12] the Czech Republic under the name Hermelín and in Slovakia as encián or plesnivec. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert".[13] Fonterra in New Zealand make a variant called Camembert Log. This is a long cylinder that is about 10 cm (4 in) in diameter and weighs 1 kg (2 lb).[14] Fonterra also make conventional Camembert cheeses under their Mainland, Anchor and Kapiti brand names.[15]
See also
References
- ^ "Brie vs Camembert - Health impact and Nutrition Comparison". Food Struct. Archived from the original on 2022-05-20. Retrieved 2022-05-08.
- ^ ISBN 1-59253-197-0.
- ^ "The Invention of Marie Harel, Camembert de Normandie web site". Archived from the original on 2010-01-04. Retrieved 2007-06-21.
- ^ OCLC 7459647.
- ISBN 0-520-22550-3) claims that Camembert was one of the first globalized, homogenized, and standardized foods.
- ^ Zimberoff, Larissa (2017-06-13). "One of the World's Great Cheeses Might Be Going Extinct". www.bloomberg.com. Archived from the original on 2019-11-02. Retrieved 2019-09-15.
- .
- ISBN 0-684-80001-2.
- ^ "Camembert vs Brie: What's the Difference". whatdifferencebetween.com. Archived from the original on 2023-07-20. Retrieved 2023-06-15.
- ^ "Nurish camembert style". sainsburys.co.uk. Archived from the original on 1 May 2023. Retrieved 9 May 2023.
- ^ "Camembert in Hungary". Chew.hu. Archived from the original on 2014-06-19.
- ^ "Cornish Camembert". Cornish Country Larder Ltd. Archived from the original on 2015-06-27. Retrieved 2014-11-26.
- ^ Fonterra, Pacific. "Mainland Special Reserve Creamy Camembert Log". Fonterra. Fonterra Pacific. Archived from the original on 8 October 2020. Retrieved 4 October 2020.
- ^ Anchor Food Professionals. "Cheese Products". Anchor Foods. Fonterra Co-operative Group. Archived from the original on 9 October 2020. Retrieved 4 October 2020.
External links
- Media related to Camembert (cheese) at Wikimedia Commons