Marie Harel created the original cheese from raw milk Camembert in Normandy, France in 1791. Today, HOWEVER, a very small percentage of producteurs make cheese from raw milk with the process as Sami Marie Harel Would Have used. Those Who Produce cheese using Marie Harel's method, can call Legally Their Normandy Camembert cheese under the AOC guidelines. HOWEVER, the manufacture of Camembert cheese HAS now transcended the AOC designation.Very good varieties of Camembert cheese made from pasteurized milk can be found in Normandy today. The best of 'em is the Camembert Le Chatelain.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert: has a milky and sweet taste. As the mature cheese it forms a smooth, runny interior bloomy rind and a white to Camenbert That Is typical cheese. It has a rich, buttery flavor. The bloomy rind is white Caused by a white fungus, called Expired penicillium rind candidum.The is Meant to Be eaten with the cheese.
This cheese is best paired with a light red wine Beaujolais Such As, Chenin Blanc, St Emilion, St Estephe gold traditionally a glass of Normandy cider.
About
- Made from unpasteurized cow's milk
- Country of origin: France
- Region: Normandy Camembert
- Family: Camembert
- Type: soft, artisan, soft-ripened
- Fat content: 45%
- Texture: chalky, runny, smooth, soft, soft-ripened and supple
- Rind: bloomy
- Colour: pale yellow
- Flavour: buttery, creamy, milky, sweet
- Aroma: earthy
- Vegetarian: no
- Synonyms: Le Chatelain Camembert, Camembert de Normandie PDO
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