Camembert Camembert Vieux-Boulogne Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France. The first Camembert was made from unpasteurised milk, and the AOC variety "Camembert de Normandie" is still required by law to be made only with unpasteurised milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed 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 Camembert moulds. The moulds 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 approximately 350 grams (about 12 oz). At this point the fresh cheese is hard, crumbly, and bland.

The surface of each cheese is then sprayed with an aqueous solution of the moulds Penicillium candidum and Penicillium camemberti and the cheeses are left to ripen for at least three weeks. The ripening process produces the distinctive 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 can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, as the subtle flavour and texture does not survive heating. It is usually served at room temperature. Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy, thanks to 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 invented the wooden box which 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 properly understood, the colour 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 II, 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. Camembert cheese gets its characteristic flavor from many naturally occurring chemical substances, including ammonia, succinic acid and salt. When present, bitter notes may be caused by ornithine, cadaverine, and citrulline. Over-ripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.

"The Persistence of Memory" is one of the most famous paintings by artist Salvador Dali. The painting has also been popularly known as "Soft Watches" or "Melting Clocks". The original idea of this painting came to Dalí on a hot summer's day. He was at home with a headache while Gala, his wife, was out shopping. After his meal, he noticed some half-eaten Camembert cheese and how runny it had become due to the heat of the sunny day. That night, while he had been searching his soul for something to paint, he had a dream of clocks melting on a landscape. He went back to the unfinished piece he had been working on, which had a plain landscape with rocky cliffs in the background and a tree on a platform. Over two or three hours, he added in the melting pocket watches which made this the iconic image it is today. Camembert Camembert Camembert Production Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks.

It is produced in small rounds, about 250 grams in weight, which are wrapped in paper and boxed in thin wooden boxes. Characteristics When fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more runny and strongly flavoured as it ages. Camembert can be used in many dishes, but it is popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which do not survive heating. History Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy. However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which 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 properly understood, the colour 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. Camembert cheese box The cheese was famously issued to French troops in the first world war, becoming firmly fixed in the 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 cheese is said to have inspired Salvador Dalí to create his famous painting, The Persistence of Memory. Its "melting" watches were inspired by the sight of a melting wheel of over-ripe Camembert. The Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983. ! Le Conquerant | RHCL Employment Opportunities Le Conquerant A traditional Camembert from Normandy made especially for Australia to be as close to a raw milk white mould as possible! Amazing unctuous texture with a rich cauliflower and garlic flavour! Options << Keep Shopping Camembert is probably the most famous of French Cheeses.

The white mould cheese was reputedly invented in 1791 by Marie Harel, a farmer from Normandy who made the cheese for her family from a recipe given to her by a refugee priest whom she helped. Back then however, it would have been quite a different cheese to Camembert we know today. Marie Harel : Wikis (The Full Wiki) The Full Wiki More info on Marie Harel Wikis Marie Harel: Wikis Advertisements Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles . From Wikipedia, the free encyclopedia Camembert Camembert de Normandie AOC 1983, PDO 1992 For the French village, see: Camembert, Orne . Camembert is a soft, creamy, surface-ripened cow 's milk cheese . It was first made in the late 18th century in Normandy in northern France .

Contents 7 External links Production The first Camembert was made from unpasteurised milk, and the AOC variety "Camembert de Normandie" is still required by law to be made only with unpasteurised milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. [1] The cheese is made by inoculating warmed 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 Camembert moulds. [1] The moulds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mould contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams (about 12 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 moulds Penicillium candidum and Penicillium camemberti and the cheeses are left to ripen for at least three weeks.

The ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese. [1] Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport. Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, as the subtle flavour and texture does not survive heating. It is usually served at room temperature and has a flavor reminiscent of butter. Camembert of Normandy History Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy , thanks to advice from a priest who came from Brie . [2] 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 invented the wooden box which 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 properly understood, the colour 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. Camembert cheese box Chemical composition Camembert cheese gets its characteristic flavor from many naturally occurring chemical substances, including ammonia , succinic acid and salt . When present, bitter notes may be caused by ornithine , cadaverine , and citrulline . [3] Over-ripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.

[4] Camembert and Salvador Dalí " The Persistence of Memory " is one of the most famous paintings by artist Salvador Dali . The painting has also been popularly known as "Soft Watches" or "Melting Clocks". The original idea of this painting came to Dalí on a hot summer's day. He was at home with a headache while Gala, his wife, was out shopping. After his meal, he noticed some half-eaten Camembert cheese and how runny it had become due to the heat of the sunny day. That night, while he had been searching his soul for something to paint, he had a dream of clocks melting on a landscape. He went back to the unfinished piece he had been working on, which had a plain landscape with rocky cliffs in the background and a tree on a platform. Over two or three hours, he added in the melting pocket watches which made this the iconic image it is today. [5] See also Brie cheese , a similar cheese from a different region of France References ^ a b c Smith, Tim (2005). Making artisan cheese : 50 fine cheeses that you can make in your own kitchen. Beverly, Massachusetts: Quarry Books.

ISBN 1592531970. ^ The Invention of Marie Harel , Camembert de Normandie web site ^ 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 . ^ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York: Scribner. ISBN 0-684-80001-2. ^ [1] If Rules Change, Will Camembert Stay the Same?, New York Times Advertisements Further reading Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.

External links Camembert (cheese) : Map (The Full Wiki) The Full Wiki Map showing all locations mentioned on Wikipedia article: For the French village, see: Camembert, Orne . Camembert is a soft, creamy French cheese . It was first made in the late 18th century in Normandy in northern France . Production Camembert is made from unpasteurised cows ' milk , and is ripened by the moulds Penicillium candidum and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (around 12 oz) in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. Although traditionally made only with unpasteurised milk, many countries today heavily restrict the production and sale of unpasteurised dairy products. In these countries, most or all cheeses sold as "Camembert" are actually made with pasteurised milk. Many gourmets consider these cheeses not to be "true" Camemberts. The AOC variety "Camembert de Normandie", is required by law to be made only with unpasteurised milk.

Characteristics When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages. Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature. History Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy , thanks to 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 cheese-making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which 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 properly understood, the colour 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 II , 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. Camembert cheese box Chemical composition Camembert cheese gets its characteristic flavor from many naturally occurring chemical substances, including ammonia , succinic acid and salt . When present, bitter notes may be caused by ornithine , cadaverine , and citrulline . Over-ripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening. Camembert and Salvador Dalí " The Persistence of Memory " is one of the most famous paintings by artist Salvador Dali .

The painting has also been popularly known as "Soft Watches" or "Melting Clocks". The original idea of this painting came to Dalí on a hot summer's day. He was at home with a headache while Gala, his wife, was out shopping. After his meal, he noticed some half-eaten Camembert cheese and how runny it had become due to the heat of the sunny day. That night, while he had been searching his soul for something to paint, he had a dream of clocks melting on a landscape. He went back to the unfinished piece he had been working on, which had a plain landscape with rocky cliffs in the background and a tree on a platform. Over two or three hours, he added in the melting pocket watches which made this the iconic image it is today. See also Brie cheese , a similar cheese from a different region of France References Further reading Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.

External links Untitled Page History: Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy. However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which 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 properly understood, the colour 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 in the first world war, becoming firmly fixed in the 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 Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983 Characteristics: Bloomy rind - the unpasteurised with slight beige mottling; the pasteurised with considerable reddish mottling; whitish straw coloured interior. The unpasteurised version has a strong flavour and aroma of mushroom, combined with garlic and truffle. The pasteurised version has a mild flavour with slightly mushroomy aroma. All French soft-ripened cow's milk cheeses, including Brie, Italian Toma and Paglia-style cheeses. Camembert | WikiCheese | Fandom powered by Wikia Edit Camembert is made from unpasteurized cow 's milk , and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. Characteristics Edit When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes more runny and strongly flavoured as it ages.

Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature. History Edit Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy , thanks to advice from a priest who came from Brie . [3] However, the origin of the cheese we know today as Camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In 1890 , an engineer, M. Ridel invented the wooden box which 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 properly understood, the colour 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 cheese is said to have inspired Salvador Dalí to create his famous painting, The Persistence of Memory . Its "melting" watches were inspired by the sight of a melting wheel of over-ripe Camembert The Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983. Camembert cheese - Factbites Camembert is made from unpasteurized cow's milk , and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy . Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.

en.wikipedia.org /wiki/Camembert_cheese (419 words) Président Camembert (Site not responding. Last check: 2007-10-31) Camembert was created in the XVII century, during the French Revolution, by Marie Harel, a farmer from Normandy . The invention of the wooden Camembert box was essential to the success of Camembert from the 1890s as it made it easier to transport. Camembert traditionally comes from Normandy where the gentle sun and humidity produce lush green grass on which the dairy herds graze. /perfectcheeseboard/camembert.asp (376 words) Camembert cheese - History and fabrication process This is in part due to the fact that the Camembert cheese met rendezvous of history during World War I (1914-18) when it was one of the components of the iron rations given to French soldiers. This is particular to Camembert, because the curdled milk should be put into the mould with a special ladle, in at least four phases (that operation often lasts more than four hours!).

The next morning, the Camembert, which now has its final shape, is taken out of its mould , and set on a tray in a salting room. /main/newsletter/Article_template.asp?id=53&seq=1 (538 words) Camembert (Site not responding. Last check: 2007-10-31) Camembert is a soft, aged cheese that goes well with crusty breads, fruits, and cappuccino. This soft, aged cheese is made in small flat wheels that are similar to Brie in appearance; it has a slightly bitter, delicate, salty flavor and a soft, edible rind. Although “Camembert” is not a trademark, the Camembert de Normandie version is, like a wine variety, a name-protected by the French government; the individual cheeses are marked with an AOC (Appellation d’Origine Contrôlée) insignia.

/hn/Food_Guide/Camembert.htm (397 words) Raw cheese making recipes, camembert style classes and workshops Camembert, created in 1789 by Marie Harelis, made from cow's milk cheese (40 to 45% fat), traditionally 11 cms in diameter by 3-4 cms thick, is a soft-ripened white mold cheese with an edible crust. Needless to say that at all times the cheese should be securely covered with a cloth to prevent the entry of insects, especially tiny midges that will lay their eggs, the only evidence being of their entry some two weeks later when you observe brown specks on the surface of the cheese. The flavour of the cheese is affected by many variables such as temperature, time, lactic acid, the inoculant, and whether the cheese is wrapped in paper or not. /recipes/cheeseCamembert.php (2218 words) Aroma Tours - The Story of Camembert Cheese Camembert is the most famous of the white mould cheese family and was first produced during the French revolution, a real newcomer in the world of French cheeses.

During the worst of the terrors of the French Revolution a kindly farmer's wife from the village of Camembert in Normandy hid a persecuted priest who fled from the area of Brie which was already famous for it's soft white cheeses (fromages a croute fleurie). As is often the case this new delicious soft cheese took on the name of the place of its origin and Camembert was born. /stories/camembert-french-cheese.htm (322 words) The Camembert Web Pages: History of the Camembert Cheese The Camembert producers were obviously quickly interested by these new opportunities but one problem remained: how to carry efficiently the camembert cheese... The production of camembert, that was still realized by more than 1400 dairies spread in the whole Auge country, had to evolve to adapt itself to the increase of the consumption as well as the struggle to survive to the new competition. The future of the camembert cheese in Normandy is still rather uncertain.Some of producers have decided to modify the standard way of producing to increase their productivity.

/cwp/cwp_hise.htm (823 words) Saveur - Le Vrai Camembert The great soft-ripened cheese called camembert has become such a durable symbol of a bygone France—along with le béret, la baguette, and l'ugly hotel wallpaper—that it comes as something of a shock to learn that the nation still likes to press its collective thumb into such a butterfat-rich cliché. Camembert was thus born with the new French nation itself, in a kind of passing of the gastronomic torch from the old, priest-ridden monarchy to the brave new Republic. Camembert fermier, or farmhouse camembert, must be produced on the same farm where the milk is collected. /article.jsp?ID=15149&typeID=100 (1177 words) Cheese Buying Lesson for Home Cooks When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese. All Romano Cheese is made by a special method known as “rummaging curd,” or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.

This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture. /types_of_cheese.htm (2028 words) Cheese Test: You are camembert! A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. cupped-expressions.net /cheese/quiz/camembert.html (220 words) JS Online:Baked Camembert makes stylish starter (Site not responding. Last check: 2007-10-31) The paper wrapping encasing the cheese was removed and the cheese was tucked back into its box, covered with the lid and placed on a baking sheet. The cheese then is served warm straight from the box with a garnish of apple wedges and dried apricots.

Bake cheese in the box on center rack of preheated oven until top is very soft and gives no resistance when touched with your fingers, 15 to 18 minutes. /story/index.aspx?id=374359&format=print (513 words) Marin Cheese--Cheeses of Distinction (Site not responding. Last check: 2007-10-31) Often called the "queen of cheeses," this world famous cheese is legendary. Named by Napoleon after the tiny hamlet of Camembert in Orne , France, where it originated, it is mild in flavor, soft creamy to buttery in texture, with a "nutty" tanginess unlike any other soft ripened cheese. Rouge et Noir Camembert is best served "straight" as a dessert spread on neutral crackers, with native goodness complemented by thin slices of apple or pear. /cheese.html (343 words) The Camembert Web Pages : Sidelights on Camembert History Napoleon III was delighted with the taste of the cheese, and Thomas Paynel became the official furnisher of camembert of the french emperor.

Although the camembert taste is probably the main reason of its international celebrity, one must admit that the camembert box and its famous label also plays a major role in its success. The camembert is obviously also evoked in the counting ryhme sung by the chidren (for example the one written by Henri Dès "j'attends maman, j'attends papa"), and rather obscure songs such as the "camembert dance" ("La danse du camembert") by Big Mamma. /cwp/cwp_fole.htm (2175 words) BBC - h2g2 - Camembert Cheese Camembert is named after the French Normandy town whose inhabitants claim somewhat dubiously to have 'invented' it during the French Revolution in the late 18th Century, having at some stage fed some to Napoleon and passed it off as their own. The fledgling cheeses are taken from the warm room into the cooler salting room, and dry salt is shaken onto the outside of each cheese. A good Camembert is pure white and velvety or downy on the outside and soft, almost crumbly-smooth on the inside.

/dna/h2g2/A823367 (725 words) Escapades blog (Site not responding. Last check: 2007-10-31) True Camembert is actually called "Camembert de Normandie AOC" and will be labeled "au lait cru" (raw milk ) so when visiting France be sure to select cheeses with this on the label, and not only "Camembert". Cheeses made with raw milk are far superior to those made with cooked milk ; the flavor is incredible. Dating back to the 18th century, Camembert is named for a Norman village in which there is a statue of the cheese's creator, Marie Harel. /blognews.htm (425 words) Norman cheeses : the camembert The legend explains that the Camembert was created by Marie Harel in 1791 during the French Revolution, helped by a hiding priest from the Brie country side.

Sponsored by Napoléon III, and equipped with a poplar wood box at the end of the XIX century and a famous label, it was sent to Paris, in the east of France and all over Europe where it was soon copied. as one of the supposed symbols of the French people.This is in part due to the fact that the Camembert cheese met rendezvous of history during World War I (1914-18) when it was one of the components of the iron rations given to French soldiers. /fdn/fdn_camembert_en.html (513 words) Cook's Thesaurus: Soft Cheeses Brie Pronunciation: BREE Notes: This French cheese is rich, mild, and creamy, and it's soft enough to spread easily on crackers or bread. As with Camembert cheese, the Brie name isn't protected so there are lots of mediocre knock-offs on the market. Don't confuse this with robiola Piemonte, a fresh robiola cheese from the Piedmont region that's often used to top pizzas or melt into fondues. /Chesoft.html (1208 words) Marin Cheese--Recipes (Site not responding.

Last check: 2007-10-31) Place cheese in center of pastry, bring pastry up over the cheese, and 1" over the edge. Brush the rim of the pastry already on the cheese with a little of the egg mixture. Scoop cheese up with breadsticks, red or green bell pepper strips, and browned Italian sausage slices. /recipes.html (255 words) Food Timeline: 1790 to 1794 - Events in Food History An extensive selection of free food, beverage & agricultural magazines, e-books, etc. for qualified professionals FOOD HISTORY TIMELINE 1790 to 1794 1790 John Bachman was born. A Naturalist who wrote some of the text for John James Audubon's albums of birds and mammals of North America. He also published his own works on botany, agriculture and southern animals. 1790 Benjamin Franklin died. American diplomat, publisher, inventor, etc. Among his inventions were the Franklin stove and bifocal eyeglasses. He also published 'Poor Richard's Almanac.' 1790 The first U.S. copyright law was signed by George Washington.

1790 The first U.S. patent was granted to Samuel Hopkins of Vermont. The patent was for a process for producing potash and pearlash. Potash was used in soap and fertilizer. Pearlash was also used in baking. It produced carbon dioxide gas in dough, used in the first 'quick breads.' (Commercial baking powder was not available until 1857 [phosphate baking powder]). 1790 First U.S. census. We had a total of 3,939,214 mouths to feed. 1790 Farmer's account for about 90% of the U.S. labor force. 1790 Jacob Schweppe demonstrated his process for making artificial mineral water. 1790 Chrysanthemums were introduced to England from China. Both the greens and blossoms are edible, and are particularly popular in Japan, China and Vietnam. 1790 Marie, Vicomte de Botherel, born. He installed kitchens on buses in Paris suburbs in 1839, the first restaurant cars. 1790 Marie Harel is said to have developed Camembert cheese in Normandy.

1790 Obed Hussy was born. Invented a horse drawn reaper. 1790 A water-powered mill with machinery for spinning, roving, and carding cotton, began operating on the banks of the Blackstone River in Pawtuket, Rhode Island. 1791 Peter Cooper was born. American inventor and founder of the 'Cooper Union for the Advancement of Science and Art.' He also obtained the first American patent for the manufacture of gelatin. In 1895, a cough syrup manufacturer, Pearl B. Wait purchased the patent and developed a packaged gelatin dessert. Wait's wife, May David Wait named it Jell-O. 1791 Samuel Mulliken of Philadelphia, Pennsylvania received a patent for a machine to thresh corn and grain. 1791 Charles Babbage was born. He invented the adding machine, and among his other inventions is the cowcatcher, the V shaped front end on locomotives. 1792 Rufus Porter was born (died 1884). American editor and inventor. On August 28, 1845 he put out the first issue of Scientific American, but sold the magazine after 10 months.

He held over 100 patents, including a fire alarm, signal telegraph, fog whistle, and a washing machine. 1792 James Mayer de Rothschild was born (died 1868). European banker and founder of the French branch of the Rothschild family. In 1868 he acquired the famous Chateau Lafite vineyards in Bordeaux, France. 1792 Under a tree near 68 Wall Street in New York City, 24 stock brokers signed an agreement on commission rates. This agreement eventually led to the establishment of the New York Stock Exchange in 1817. 1792 Samuel Slocum was born. He invented a machine to make pins with solid heads and a machine for sticking the pins in a paper holder for sale. 1792 Oranges were supposedly introduced to Hawaii. 1792 John Montague, 4th Earl of Sandwich died. Captain Cook named the Sandwich Islands after him (now known as Hawaii). He is supposed to have invented the sandwich as a quick meal so as not to interrupt his gambling sessions. 1792 Charles-Somon Favart died in Belleville, France.

A French playwright and pastry cook, one of the founders of the opera comique. 1792 S.L. Mitchell was named as the first Professor of Agriculture, at Columbia College, New York City. 1792 The first issue of the 'Farmer's Almanac' was published by Robert Bailey Thomas. (Now called 'Old Farmer's Almanac'). 1793 Marie Antoinette, Queen consort of Louis XVI of France, was guillotined (born Nov 2, 1755). She would sometimes wear potato blossoms as a hair decoration. Attributed quote: "If they have no bread, let them eat cake." 1793 The first American stove patent is granted to Robert Haeterick 1793 France introduces the first metric weight, the kilogram. 1793 Dr. Jared Kirtland was born. A physician, naturalist, botanist and teacher, he is credited with developing 26 varieties of cherries and six varieties of pears. 1794 The first successful toll road opened, the Lancaster Turnpike. 1794 Edmund Ruffin born. The father of soil chemistry in the U.S.

1794 Eli Whitney patented the cotton gin. 1794 The first stone was laid for the world’s largest grain windmill in Holland. Known as ‘De Walvisch’ (the whale), it is still in existence. 1794 Sylvester Graham was born in West Suffield, Connecticut. He advocated vegetarianism, temperance and the use of coarse ground whole wheat (graham) flour. He also invented the Graham cracker in 1829. 1794 James Lind died. Lind was a Scottish physician who recommended that fresh citrus fruit and lemon juice be included in the seamen's diet to eliminate scurvy. The Dutch had been doing this for almost two hundred years. 1794 The Whiskey Rebellion. Protesting the 1791 federal tax on distilled spirits a large gathering of rebels in western Pennsylvania burned the regional tax inspectors home. President Washington ordered 13,000 troops to the area, but opposition disappeared. 1794 Elias Fries was born. A Swedish botanist who developed the first system for classifying fungi.

Question: French farmer's wife, Marie Harel, reputedly invented which cheese in 1791?
Answer: Camembert