Camembert - wikipedia Camembert For the French village, see Camembert, Orne. Not to be confused with Brie. Camembert Country of origin France Region, town Normandy, Camembert Town Camembert Source of milk Cows Pasteurized Not traditionally Texture Soft - ripened Aging time At least 3 weeks Certification Camembert de Normandie AOC 1983, PDO 1992 Related media on Wikimedia Commons Camembert ( / ˈkæməmˌbɛər / ; French : ( ka. mɑ̃. bɛʁ ) ) is a soft, creamy, surface - ripened cow 's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. Contents 1 Production 2 History 3 Chemical composition 4 Comparison to brie 5 Packaging 6 Camembert from other countries 7 References 8 External links 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, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. True Camembert cheese of Normandy made with unpasteurized milk The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm ( 1 / 2 inch ) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds ; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing generally 250 grams ( about 9 oz ). At this point the fresh cheese is hard, crumbly, and bland. The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport. Camembert of Normandy History Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. However, 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. 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 fungi were understood, the color of camembert rind was a matter of chance, most commonly blue - grey, with brown spots. From the early 20th century onwards, the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard. 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 protected designation of origin in 1992 after the original AOC in 1983. The AOC Camembert can only be made from raw, unpasteurized milk from vaches normandes cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, notably the US. Chemical composition Camembert cheese gets its characteristic odor from many compounds. These include diacetyl ( buttery flavoring for popcorn ), 3 - methylbutanal, methional ( degradation product of methionine ), 1 - octen - 3 - ol and 1 - octen - 3 - one ( degradation products of fats ), phenethyl acetate, 2 - undecanone, δ - decalactone, butyric acid, and isovaleric acid ( odor of gym socks ). Significant contributors to odor of camembert cheese Isovaleric acid Diacetyl Oct - 1 - en - 3 - one Methional Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening. Comparison to brie Brie cheese is a similar soft cheese, also made from cow 's milk. However, there are differences such as its origin, typical market shape, size, and flavor. Brie originates from the Île de France while camembert comes from Normandy. Traditionally, brie was produced in large wheels, either 22.9 cm ( 9 in ) or 36.8 cm ( 14.5 in ) in diameter, and thus ripened more slowly than the smaller camembert cheeses. When sold, brie segments typically have been cut from the larger wheels ( although some brie is sold as small, flat cylinders ), and therefore its sides are not covered by the rind. By contrast, camembert is ripened as a small round cheese 10.2 cm ( 4 in ) in diameter by 3.2 cm ( 1.26 in ) thick and fully covered by rind. This ratio change between rind and paste makes camembert slightly stronger when compared to a brie ripened for the same amount of time. Once the rind is cut on camembert it typically has a more pungent aroma than brie. In terms of taste, camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of camembert is softer than brie, and if warmed camembert will become creamier, whereas brie warms without losing as much structure. Packaging Camembert cheese box 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. Camembert from other countries A similar cheese is produced in Hungary under the same name, 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 ''. A Camembert cheese is produced also in Marin County, California, by Marin French Cheese Company under their Rouge et Noir label. References ^ Jump up to : Smith, Tim ( 2005 ). Making artisan cheese : 50 fine cheeses that you can make in your own kitchen. Beverly, Massachusetts : Quarry Books. ISBN 1 - 59253 - 197 - 0. Jump up ^ The Invention of Marie Harel, Camembert de Normandie web site Jump up ^ Pierre Boisard, Camembert : A National Myth, 2003 ( ISBN 0 - 520 - 22550 - 3 ) claims that camembert was one of the first globalized, homogenized, and standardized foods. Jump up ^ Kubíckováa, J. ; W. Groscha ( 1998 ). `` Evaluation of Flavour Compounds of Camembert Cheese ''. International Dairy Journal. 314 : 11 -- 16. doi : 10.1016 / S0958 - 6946 ( 98 ) 00015 - 6. Jump up ^ McGee, Harold ( 2004 ). On food and cooking : the science and lore of the kitchen. New York : Scribner. ISBN 0 - 684 - 80001 - 2. Jump up ^ Dixon, Peter. `` Dairy Foods Consulting & Westminster Artisan Cheesemaking ''. Archived from the original on 27 December 2013. Retrieved 25 July 2013. Jump up ^ `` Camembert in Hungary ''. Chew.hu. Archived from the original on 2014 - 06 - 19. Jump up ^ `` Cornish Camembert ''. Cornish Country Larder Ltd. External links Wikimedia Commons has media related to Camembert ( cheese ). French cheeses AOC Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Mâconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau - Iraty Pélardon Picodon Pont - l'Évêque Pouligny - Saint - Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint - Nectaire Sainte - Maure de Touraine Salers Selles - sur - Cher Valençay Unprotected varieties Abbaye de Tamié Baguette laonnaise Bleu de Bresse Brillat - Savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Délice de Bourgogne Édel de Cléron Etorki Explorateur Faisselle Fromage blanc Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebaron Saint Agur Blue Saint - Félicien Saint - Marcellin Saint - Paulin Vacherin Vieux - Boulogne Retrieved from `` https://en.wikipedia.org/w/index.php?title=Camembert&oldid=814894978 '' Categories : Cow 's - milk cheeses French cheeses French products with protected designation of origin Norman cuisine Hidden categories : Articles with hRecipes Articles with Adr microformats Articles containing French - language text Articles containing Hungarian - language text Articles containing Slovak - language text Talk Contents About Wikipedia Afrikaans Alemannisch Azərbaycanca Беларуская Български Boarisch Català Чӑвашла Čeština Cymraeg Dansk Deutsch Eesti Ελληνικά Esperanto Euskara فارسی Français Galego 한국어 Bahasa Indonesia Italiano עברית Basa Jawa Қазақша Kiswahili Latina Latviešu Lëtzebuergesch Magyar Македонски Bahasa Melayu Nederlands 日本 語 Norsk Polski Português Română Русский Scots Simple English Slovenčina Slovenščina Српски / srpski Suomi Svenska Türkçe Українська Tiếng Việt ייִדיש 粵語 中文 Edit links This page was last edited on 11 December 2017, at 15 : 24. 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Question: where does camembert cheese come from in france
Answer: Camembert, Normandy, in northern France