French cheese - Cheeses of France - a short guide - soft cheeses , such as Camembert - blue cheeses to which can be added a number of hybrids or very individual cheeses. Three different types of milk: Cheese is traditionally made from three types of milk: - cow's milk - sheep's milk (ewe's milk) Two origins: And they are further divided into cheeses from the farmhouse (fromages fermiers) , or industrially manufactured cheeses. Labels: A further distinction is also possible: traditional regional cheeses with an "appellation controlée" label (there are about 40 of these), traditional cheeses without an "appelation contôlée" label, and modern dairy-designed and produced cheeses. This brief guide looks at a good selection of French cheeses looking at each of these categories in turn. The families of cheese: 1. Pressed cheeses. All of these are made from cow's milk. A selection of the best-known "pressed" (or "hard") cheeses in France. All of these cheeses come in large units, off which the cheese merchant will cut slices.

There are two types, "cooked" cheeeses, where the whey is heated during the production process, and "uncooked" cheeses, where it is not. Cooked cheeses can sometimes keep for a very long time. Cantal A very tasty uncooked pressed cheese from the Auvergne mountains, Cantal is a cheese that many consider to be quite close to an English farmhouse cheddar or chester. A lot of this "appellation contrôlée" cheese is made on farms, but obviously local dairies in the region also produce it in large quantities. Cantal comes in two varieties: "jeune" (young) and "entre deux" (between two), meaning cheese that has matured for longer. This cheese's strength and taste increase with ageing, and generally speaking cantal cheese is stronger than cheddar. Two smaller areas within or bordering the Cantal department produce specific appellations of their own, Salers and Laguiole. These cheeses - made from the milk of cows grazing at high altitude, tend to be more expensive than generic Cantal, and are generally aged longer.

Comté This delicious French cousin of the swiss "Gruyère" cheese is an appellation contrôlée from the Franche Comté region of eastern France. The production area stretches along the Swiss border, and all milk comes from cows grazing at at least 400 metres altitude. This cooked cheese is manufactured collectively village by village, and the production method has changed little over hundreds of years. Though produced village by village, in the local village dairy (the "fruitière"), a lot of Comté is matured for up to two years in industrial cellars by large dairy companies such as Jurador Comté cheese generally comes without holes in it; but sometimes it may have small holes. Like Cantal, Comté comes in different varieties, sometimes called "fruité" or "salé" (fruity or salty). Fruité Comté is often more elastic; salé is usually a little more brittle. The most expensive Comté is "Comté vieux" (old Comté), which is generally aged over six months and possibly over a year. Comté is the traditional cheese used in a cheese "fondue", and also for "raclette" (see below).

Comté that is produced using milk not coming from cows grazing according to the "appellation contrôlée" rules, can be used to make French Gruyère. Although Gruyère is the name of a Swiss village, it has recently been given an IGP label (= PGI - Protected Geographical Indication) in France. Gruyère is an AOC in Switzerland. Cheeses similar to comté are Beaufort, and Abondance made in a similar manner in the French alps. Beaufort tends to be stronger tasting than Comté, and the taste is also slightly different. (On the cheese map, the three large cheeses centre right are -top to bottom- Comté, Emmental and Beaufort). Emmental Emmental is your traditional cheese with holes in it. It is not an appellation contrôlée cheese, and is thus produced over a large area of France, notably in the east. It lacks the finesse of Comté, and is generally produced industrially, though industrial producers have their own label of quality for this cheese. French Emmental benefits from an IGP label. Mimolette A round cheese, made in the area of Lille in the north of France.

It's orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar. (Tomme des) Pyrénées This slightly-cooked hard cheese is produced, obviously, in the Pyrenees - though it does not benefit from an appellation contrôlée label. Pyrenees comes with a distinctive black skin. Generally speaking it is a fairly bland cheese that will appeal to those who do not like strong-tasting cheeses. An IGP cheese. Reblochon: A rich soft pressed cheese made in the Alps; it has quite a strong flavour, and a creamy texture. 2. Soft cheeses There are literally hundreds of soft French cheeses; each region has its own specialities. Many of these - notably those with appellation contrôlée - are manufactured in small units, and (with notable exceptions such as Brie and St. Nectaire) if you want to buy one, you must buy a whole cheese.

Brie There are two sorts of Brie, Brie de Meaux and Brie de Melun, both appellation contrôlée (AOC) cheeses named after two nearby towns in the the country some fifty miles south east of Paris. Brie comes as a thin round cheese about 20 inches in diameter, with a soft white crust. This crust is eaten, not cut off! Brie is a very mild creamy cheese that should appeal to anyone who does not enjoy strong tasting cheese. Camembert: A cheese from Normandy, Camembert is perhaps the most famous French cheese, and is known and imitated worldwide. A ripe Camembert should be just soft on the inside, but not too runny. A young Camembert will tend to be hard and dry, and rather tasteless; an overripe Camembert, going yellowish on the outside, will tend to smell quite strongly and is not to be reccommended other than to those who enjoy strong cheeses. The crust of a Camembert is usually eaten. Supermarkets are full of Camembert lookalikes, since any similar cheese that is not manufactured in the appellation contrôlée area in Normandy cannot call itself Camembert.

These lookalikes tend to be sold young. To test a Camembert or a lookalike, open the box (not the protective wrapping paper!) and press gently. The cheese should be just soft, but not spongy. Epoisses A fairly strong "rind-washed" soft cheese from the Burgundy region. Thicker than a Camembert, Epoisses, like other rind washed cheeses, is yellowish on the outside, and white on the inside. The white centre is often almost crumbly, while the cheese under the skin remains very soft. Epoisses has a distinctive taste, shared with a similar cheese from a bit further north "Langres"; both of these cheeses are appellation contrôlée cheeses, and are admirable accompaniments for red wine. Another cheese in the same family is Maroilles, made in the north of France. Gaperon A semi-soft cheese from Auvergne, made with cows milk, and flavoured with pepper and garlic. A small hemispherical cheese weighing about half a pound.

Mont d'Or This very distinctive appellation contrôlée cheese from Franche Comté , (known as Vacherin in Switzerland), is manufactured along the French-Swiss border, at altitudes of at least 800 metres. Like Comté that is made in the same region, it is a cheese whose manufacturing process has changed little over the centuries. This rind washed cheese matures in a round frame made of a thin strip of local spruce wood. In the course of maturing, this wood imparts a delicious aroma into the cheese which is later packaged and sold in round boxes made from the same wood. Unfortunately, Mont d'Or is a seasonal cheese and is not manufactured in the summer months because the milk quality in the regin is different when the cows have rich summer pastures to graze on. This cheese comes with an undulating beige crust, and under the crust the cheese itself is soft to runny. Though it is quite a strong cheese, Mont d'Or is not usually a sharp cheese. It tends to appeal to all tastes. In recent years, local dairies have looked for ways to produce and market a cheese similar to Mont d'Or year-round.

The most successful imitation is called Edel de Cleron, made in the Franche Comté region, but in a dairy at a lower altitude. Like Mont d'Or, Edel is packaged in spruce wood, to give it the distinctive aroma. Munster A fairly strong rind-washed soft cheese from the Vosges mountains in Eastern France, in the Lorraine region. Munster is definitely not a cheese for those who do not like strong tasting varieties. It comes in two varieties, normal and "au cumin" (with cumin seed). Darker on the outside than Langres or Epoisses, Munster generally has a thicker rind which some eat, others cut off. Even an unripe Munster is tasty; a ripe one - which may well be quite hard on the inside - will be very strong. However, like other strong cheeses, Munster should never have an acrid taste. If it does, it is over-ripe. Pont l'Evèque A creamy soft cheese, uncooked and unpressed, from the coastal region of Normandy , south of Deauville; this is one of the oldest cheeses in France, and has been documented since the 12th century.

Saint Nectaire Some claim that this is the greatest of French cheeses - and possibly this could be true for an exceptionally good cheese; but Saint Nectaire - an appellation contrôlée cheese from the mountains of the Auvergne - is, alas, a cheese that varies considerably in quality and taste. To start with there are two distinct types, the farm variety and the dairy variety. The farm variety is generally better and more expensive, the dairy variety, usually found in supermarkets, is frequently sold too young. When this cheese is young, it is quite dry and hard; a properly matured Saint Nectaire should be soft and elastic, with a slight tendency to flow if left at room temperature. One does not eat the rind of a Saint Nectaire. A cheese very similar to Saint Nectaire - notably to the variety found in supermarkets - is Savaron, a non-appellation cheese that is also produced in the Auvergne but generally by industrial dairies. Blue cheeses Bleu d'Auvergne - An appellation contrôlée cheese whose quality and taste can vary considerably , going from the bland to the sharp. Even in a supermarket, you can ask to taste before you buy.

Specific varieties of Bleu d'Auvergne include the ancient Bleu de Laqueille . A popular modern variant of Bleu d'Auvergne is Saint Agur, a creamy blue cheese made in the Velay hills of Haute Loire by the large industrial dairy group Bongrain. There is no village called Saint Agur - indeed no saint either - but Saint Agur cheese is made according to traditional methods Bleu de Bresse - Not an appellation contrôlée cheese, but a French industrial dairy's attempt to imitate the success of Danish blue. Soft and almost spreadable cheese. Bleu des Causses - An appellation contrôlée cheese which is generally delicious and strong tasting, without being sharp. A cows-milk cheese, sometimes quite crumbly, manufactured in the same area as Roquefort and quite similar tasting. Bleu de Gex - A blue from the swiss border, rather hard and not very strong. Fourme d'Ambert - a mild blue cheese from the Auvergne, often with an almost nutty flavour. No-one should find this too strong. Roquefort - The most famous French blue cheese, though not necessarily the best.

Roquefort is an Appellation contrôlée cheese, made from the milk of one single breed of sheep, the "Lacaune" breed. The cheese has been made since the Middle Ages, and has been famous for many centuries; more recently it has been the object of intense and successful marketing. Over 18,000 tons of Roquefort are manufactured each year, and the cheese is exported worldwide. Made in the "causses" mountains of southern France, in the department of the Aveyron, and matured in caves. In the past, a lot of the milk used in the making of Roquefort is imported into the region; but the cheese's success has led to a development of sheep rearing in the Aveyron, and all the milk used in Roquefort is now sourced locally. Other cheeses Goat's cheeses: Crottin de Chavignol, Valençay, etc... There are dozens of different goats' cheeses, and many local producers market their cheese under their own local village or regional name.

Goats' cheeses can be sold either very young (frais), when they are soft and spreadable, medium matured, when they are still soft, but not spreadable, or fully matured, when they are hard. Ewe's milk cheeses: Ineguy : pressed cheese from the Basque country, similar to other southern European ewe's milk cheeses such as Pecorino. Some modern dairy cheeeses Saint Agur (a soft blue cheese, made in the Auvergne) , Brillat-Savarin (an almost buttery soft cheese... delicious, but watch the cholesterol...), Roulade, Saint Albray, Port Salut, Boursin (a cream cheese with herbs and garlic). Raclette Raclette is a mass-produced industrial cheese designed for a "raclette", i.e. a meal in which thin slices of cheese are heated and melted then poured over baked potatoes and eaten with gherkins, mountain ham and other accompaniments. Raclette is an easy and convivial meal, where everyone serves themselves from the raclette grill which is placed in the middle of the table. (Traditionally, the cheese was melted in front of a hot wood fire).

However, "raclette" cheese is not the best cheese for a raclette. Prefer Comté (the best) or even Cantal. Generic terms: The words "tomme" and "fourme" are generic words that can describe several different types of French cheese. Etymologically, the French word for cheese, "fromage" is a diminutive of the word "fourme". Unusual cheeses Cancoillotte -this very distinctive comes from Franche Comté; it is a runny cheese strongly flavoured with garlic, and is very much an acquired taste. It can be eaten cold or hot. Cheeses and wine. You'll read a lot of pompous advice about how such and such a cheese goes well with such and such a wine. When this is not merely a marketing gambit by regional tourist boards and local farmers associations, anxious to sell as much local produce as possible, it is often just sophisticated brain-washing. The truth of the matter is that cheese and wine go together, and as long as you follow a few basic guidelines, you can match a wide range of wines with any cheese.

There is one exception; sweet white wines do not go well with cheese - unless the cheese is being used in a sweet/sour combination. Red wines go best with most cheeses, though with some very strong cheeses it is better to choose a light-bodied red wine. Dry white wines also go well with cheese, especially with tasty but mild cheeses. But in the end, it has to be a matter of individual choice. Your idea of what goes well together is just as good as the next man's - even if the next man claims to be an expert. Remember the adage: "Even if all the experts agree, they may still be wrong." It's your taste against his. Copyright 2003 - 2017 France: a nation of cheeses In one of his memorable witticisms, General de Gaulle once quipped "How can you govern a country that has 246 varieties of cheese?" What he meant by that was not quite clear - whether he was commenting on France or on French cheese; yet this remark has gone down in history among de Gaulle's most memorable quotations. What he probably meant was that France as a country is as diverse as its cheeses - or vice-versa.

And just as France is physically the most varied country in Europe, so its cheeses reflect this wide and rich cultural diversity. About-France.com helps you to distinguish your Bries from your Pyrenees. Map courtesy of Sopexa Camembert Cheese | Authentic French Camembert from Normandy recipes Made in the town of Pacé in the Normandy region of France - the traditional home of Camembert cheese – Ile de France camembert is made with traditional methods and the freshest milk available. Only rBst-free, pasteurized milk from cows that graze in the Normandy region's lush green pastures is used to make Ile de France Camembert. The milk used to make the new camembert is transformed within 48 hours of milking to ensure absolute freshness. The result is an earthy, full flavored and creamy fromage that features mushroom and nutty overtones – with an extraordinary aromatic bouquet. The new camembert’s rustic, woody flavor and results from the quality of its ingredients and the traditional cheese making methods used to produce it.

A creamy and soft-textured cheese, the Normandie camembert reintroduces under its artisan ivory rind the wonderful flavor of traditional farmhouse French camembert. The versatile fromage can be enjoyed in a wide variety of dishes, from salads to sandwiches, entrées and even desserts. TOP> In the small town of Camembert, in Normandy, there is a statue in the honor of Marie Harel, who is credited for inventing camembert cheese. In 1791, the farmer molded curd milk with a ladle, creating the very first camembert. While that was the first instance of camembert, it wasn’t until 1850 that the cheese became widely known. That’s when the French railroad from Paris to Caen, via Lisieux, opened and brought camembert to other areas of the country. Soon, Napoleon III tasted it and immediately fell in love with the flavorful fromage and began regularly asking for it. Word spread quickly, as the railroad connection between the Normandie region and Paris offered many new outlets and opportunities for people to try the camembert.

The production of camembert began to increase drastically, as the delicious fromage made its way around the country. What's the Difference Between Brie and Camembert? — Word of Mouth | The Kitchn (Image credit: Kelli Foster ) If you love creamy, earthy French cheese with a bloomy rind , you're probably familiar with Brie and Camembert. Spread over a piece of crusty baguette these fragrant cheeses are delicious in the most funky of ways. They have quite a lot in common, but do you know what sets them apart? Brie and Camembert look similar, are often served in similar ways, and even come from a similar recipe, yet there are subtle differences that set these two cheeses apart. Here's what you need to know about them. Brie vs. Camembert History & Origin While there's no official record, it's believed that Brie has been around longer than Camembert. And, while both cheeses originate in France, Brie hails from Ile-de-France, and is also the name of a region there. Camembert is made in Normandy, in the northwest of France.

Production Both Brie and Camembert are cow's milk cheeses, though one has a higher fat content. Do you know which one? Cream is added to Brie (though not to Camembert), giving it a higher milk fat content, and a creamier texture. You can also find triple-cream Brie which are exceptionally smooth, creamy and absolutely delicious. Size This is one area where these two cheeses really stand apart. Until shopping for both of them at the same time I never really noticed it before. Maybe you haven't either. Brie is often sold by the slice, a wedge of the larger wheel, while Camembert is sold as a whole wheel. The reason for this is size. Traditionally, a wheel of Brie measures between 9 and 17 inches in diameter, while Camembert is a fraction of that at just 5 inches across. However, many grocery stores now carry "baby Brie", which is similar in size to Camembert — only sparking further confusion between these two soft cheeses. Taste The flavor profiles of Brie and Camembert are quite similar. Both are typically described as tasting earthy, nutty, fruity, grassy, and even mushroomy.

The variations in taste are subtle , but Brie is milder with a creamy, buttery taste, while Camembert has a deeper, more earthy and intense flavor and aroma. Try these Brie and Camembert Recipes Making Camembert This story involves the French Revolution, a priest on the run, and a lady farmer (sounds pretty cheesey so far Eh!). During the French Revolution (1789), many priests took refuge in the countryside. One such priest sought refuge with the family of Marie Harel in Normandy near the village of Camembert. Marie was born and grew up in Camembert and had been making a regional cheese. The priest came from the Brie region near Paris. In return for the refuge he gave to Marie the “secrets” of making Brie-style cheese. In fact, Marie and her family had been making a well recognized cheese in Normandy for many years before this but with the contribution from the priest, Marie Harel was able to adapt the cheese well enough that others in the region began to adapt these changes as well and the new cheese, Camembert was born. Initially, this was a very regional cheese that did not travel well due to its soft ripe condition and primitive transport.

However, with the invention of the mass produced round wooden boxes to protect the cheese and quick transport of the railroads, the cheese could be safely and quickly moved to major markets such as Paris. The fame of the cheese spread and for many years it was a hand produced artisan made product. Then along came industry with its changes and the cheese has changed. The majority of the Camembert made in France today is produced and ripened very differently and most is from pasteurized milk. All that arrives in the US today from France is of this style. Fortunately, a few artisan cheese makers in the U.S. have modified the recipe to work quite well with the pasteurized milk requirements handed down by the all knowing "food protectors". In the following page, I will focus on making this cheese at home where you can decide for yourself if you would like to make the cheese from a pasteurized milk or a high quality raw milk that you are 110% sure is safe. As a raw milk cheese, this will not be aged for the required 60 days and hence cannot be sold legally in the USA.

The Concepts of Making a Camembert Creating the fresh cheese: The primary consideration in making a Camembert is to create the young cheese that retains as much of the milk fat and moisture as possible while the final acid develops. The very moist curd is then transferred very carefully to molds set on a draining mat to release the whey over the next 12-24 hours. The forms are carefully inverted several times during this period to encourage moderate whey drainage. At the end of this period the cheese is salted on first one side and then the other to slow the bacterial action. The next step is to place the fresh cheese in a cool room with good air flow to further dry the surface in preparation for aging. Preparing the surface: Once the cheese has been drained and dried it can be moved to a space for aging. At this point the surface flora develops and is responsible for the final ripening and changing of the curd texture from the initial raw white curd to the very different soft Camembert that becomes very creamy and almost flowing in texture if allowed to warm up a bit. This is a 3 stage affair: Natural yeast from the environment will populate the surface during draining and drying.

These can survive in the more acid conditions of the young cheese. These will produce a very fruity almost pear or apple like aroma and change the cheese surface by reducing the acid level. Once the acid level begins to decrease, another natural occurring surface mold called Geotrichum (can be added to the milk) will take over, drying out the greasy surface somewhat and forming a light covering of white mold. This will then decrease the surface acid even further. At this point the final surface growth begins. This is the Penicillium mold (also added to the milk) and will form a full white felt-like cover over the next several days. Traditionally these surface cultures came naturally to the cheese from the environs in which they were stored. Today however we have isolated these various strains in laboratories and they can be added to the cheese surface. Large industrial producers of Camembert do this by spraying after the cheese has been dried off. They do have the the facilities to control the surface moisture.

Small scale producers are better off adding these surface ripening cultures to the milk when the cultures are added because spraying without the proper conditions can lead to moist cheese surfaces and encourage the blue molds as well as the dreaded grey mucor (more on this to follow) Aging the cheese: This surface covering and its growth in a timely manner is essential in the development of a properly ripe Camembert cheese. As the final growth of penicillium occurs, it produces special enzymes that travel into the cheese surface and begin to change the protein structure to the soft paste we are familiar with in a ripe Camembert. This ripening usually occurs over the next 2-3 weeks from the surface to the center (centripetal) of the cheese. As this begins to happen, the cheese is usually moved to a much cooler aging area where it is turned daily. This will slow the activity down to make this protein change take place in a slower but more complete manner. If the cheese is not cooled at this point the conversion will happen too quickly and bitter peptides (smaller proteins) may result.

As you can probably see here, the making of the initial cheese form seems quite quick and simple but the proper draining, drying, and surface development becomes a bit more challenging in creating a great ripened Camembert. A great video on making Camembert is h ere A Recipe for making Camembert This recipe will make 4 Camembert cheeses from 2 gallons of milk but everything can be cut in half to make 2 cheeses or expanded proportionately for a larger volume of milk. Before you begin: 5 of our draining mats 5 pieces of wood or rigid plastic (5-6" square) to support the cheese while turning (this just makes it easier to turn the cheeses) Calcium Chloride (add 1/4 tsp to 2 gallons of milk if using pasteurized cold stored milk) Everything needs to be clean and sanitized . Acidifying and heating the milk: This is accomplished by adding a small amount of culture to convert lactose to lactic acid slowly over 18-24 hours. Begin by heating the milk to 90F (32C). You do this by placing the milk in a pot or sink of very warm water.

If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. Once the milk is at 90F the culture amount indicated above can be added along with the ripening cultures. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk should ripen for about 30 minutes before adding the rennet. Coagulation with rennet: A small amount of rennet is then added to begin the initial coagulation in a short period of time (15-20 min) but allow the final firming of the curd to continue for a much longer period of time (90 minutes or more from rennet addition). This will result in a curd that tends to hold the moisture and fat better due to the stronger protein matrix. Add about 1/4 tsp (1.25ml) of single strength liquid rennet. The milk now needs to sit quiet for 90 minutes while the culture works and the rennet coagulates the curd.

You will notice the milk beginning to thicken slightly in about 18 minutes, but continue to allow to sit quietly. The thermal mass of this milk should keep it warm during this period. It is OK if the temp drops a few degrees during this time. The long coagulation time here is to loosely hold more of the water in the curd and to allow a moister curd to be transferred to the molds. Cutting curds and releasing the whey: The forms, draining mats, and boards need to be sanitized and prepared for the curd transfer. I do this here by submerging in 145F water for several minutes. They need to be layed down as <board - draining mat - form> as shown below. This curd then needs to be handled very carefully with little to no cutting and no cooking and minimal stirring of the final curd before ladling into forms. The transfer was traditionally done without cutting and by ladling curd directly to the molds with a special ladle (La Louche) designed to fit the molds perfectly. Today, however, many cut the curds mass slightly and stir just enough to release a bit of free whey to make the draining a bit faster.

You can choose your own method but may have to wait awhile for some drainage to fill the final molds if not doing the pre-cut and stir. I really do not see much difference in the results. Draining and drying the cheese The next stage is to allow the whey to drain off as the acid production continues. During this, the forms need to be turned on a regular basis. The way to do this is to place another draining mat and board on top of the form then CAREFULLY and quickly flipping it over. This is best done before the curd settles too far into the mold. The curd mass should drop evenly to the new draining surface with no breakage. This initial turn will set a nice smooth surface for the final cheese. The turning of the cheese needs to be done several times during the draining process to assure the even drainage of the curd. By the next morning the cheese should have drained to about 1/3 of its original height and the final acid level should be correct. I do try to keep the curds warm during this period to assure the proper whey drainage. I use an insulated sink here with an insulated pad and board to keep the temperatures good for acid development and drainage (70-75F).

A pan or bottles of warm water would also be good for keeping the temperatures during cooler weather. A simple insulated cooler would also work for this. At this point, I remove the form and then add the first dose of salt to the surface of each cheese. 1/2 tsp of a medium crystal cheese salt is added and then evenly spread over the surface. This can then be lightly spread to the outside edge as well. There will be less salt on the edge but the next application will also be applied to the edge and even out the distribution. When finished, place back in forms with salt side up and leave until the salt dissolves in the cheese moisture and eventually into the cheese. In about 4-6 hours flip the cheese and repeat on the other side. The next morning (day 3) the mold can be removed and the cheese placed on a dry surface to begin the drying phase. This should continue until all surface mositure is done. In humid areas a small fan may be needed. This is best done in a room of 58-65F and 60-75% moisture. Turning several times during the drying will also help.

NOTE: If the cheese is moved to the aging area before the proper draining/drying phase is complete, excessive moisture will cause defects such as mucor or blue mold and increased protein breakdown at the surface resulting in runny cheese during aging. Surface mold development: Once the cheese surface is dried, it is time to move to the aging area. This should be maintained at 92-95% humidity and 52-56F. The cheese should be turned once or twice daily at this phase. Failure to do this may result in excess mold growth growing into the mats and tearing the surface on removal. Initially, the cheese surface may become somewhat slippery/greasy with a smell of ripe fruit. This will be the yeast growth stage. Within a few days of this you may notice a light surface of white mold and this should dry the surface even further. This will be the secondary growth of Geotrichum. Finally, about day 9-14 you should note a growth of a white felt-like surface of mold (P.candidum), which will begin to fill in over the next few days and eventually cover the surface with a full coat of fuzz. This can be gently patted down when you turn the cheese.

It is these molds that will produce the enzymes responsible for changing the protein structure of the Camembert. Final ripening: At this point it is best to slow the final ripening down a bit by moving the cheese to a cooler space at 42-45F and allowing it to ripen to the desired level for the next several weeks. The picture below will help considerably in showing the ripening aspect of a Camembert cheese. Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to: Camembert Buy Camembert Cheese Online French Cheese de Normandie Imported. Recipes. igourmet.com ABOUT CAMEMBERT Shop Online, Find Recipes, Read About Imported French Cheese Buy Camembert online from igourmet.com! Please visit our online store and go shopping at the number one imported food delivery service in the USA. Camembert ranks as one of France's most popular cheeses, an impressive fact considering it has only been around since the late 18th century (compared to 11th century Roquefort or the ancient 1st century Cantal).

Camembert is similar to Brie in shape and appearance, although most Camembert Cheese has a slightly stronger flavor and more noticeable aroma than Brie. This soft ripened, bloomy white rind cheese is sold in small wooden boxes which help to protect its soft, creamy texture during shipment. Camembert Cheese is native to Normandy, a northwestern region of France on the coast of the English Channel. Normandy (or Normandie in France) is famous for producing some of the richest milk in all of France. Because of this, butter and cheese from Normandy has long been praised for their sublime flavor. Camembert's flavor is a product of terroir, where its taste is intrinsically connected to the land the cows graze on. Camembert is traditionally a cow's milk cheese, but some small-scale producers do make their own goat or even sheep variations. Camembert de Normandie In 1983 Camembert was given AOC status by the French government to protect its name and production methods. The only Camembert Cheese that can be called AOC is Camembert de Normandie, the raw milk version produced in the Normandy region.

Since it is made of raw milk, Camembert de Normandie is not available for export to the United States. Serving Camembert One principle of wine and cheese pairings is that cheeses taste best with wines that come from the same region. While Normandy is not well known for its wines, its apple products are world famous. Consider trying Camembert Cheese with a plate of sliced apples, a glass of hard cider, or Calvados, Normandy's apple brandy. Of course, crusty bread is perfect for serving with a ripe, runny Camembert Cheese. If you find a particular Camembert is a bit strong for your tastes, you can drizzle on a bit of honey to sweeten it. The rind of Camembert Cheese is sprayed with an edible white mold called penicillium candidum, the same mold found on Brie, triple crï¿½mes, and some varieties of Italian deli salamis. Eating the rind of Camembert Cheese is a matter of personal preference; some people love the additional flavor it gives to the cheese, others only want to taste the creamy interior. When searching for cheese online, look no further than igourmet.com.

Start Shopping Must-Tastes of the Normandy Landing Zone: 4 Norman Cheeses – France Revisited - Life in Paris, Travel in France Tasted, Tested Though your primary interest in visiting Lower Normandy may be the Landing Beaches and various sights of the Invasion of Normandy 1944, it’s the greenery of inland Normandy that first grabs your attention when arriving from Paris—that and the hedgerows, the apple orchards, the traditional half-timbered homes and barns, the horses, and, most importantly, the cows. The temperate coastal climate of this region, where clouds and rain are rarely far from sight, gives rise to a lush landscape highly suitable for the grazing of milk cows, making this region a major producer of milk, cream, and butter in France and home to famous cheeses—Camembert de Normandie, Livarot, Pont-l’Eveque, and Neufchatel—that are must-tastes for anyone visiting Normandy.

Honoring the region’s dairy-producing heritage, the term à la Normande generally refers to dishes with sauces containing fresh cream and/or butter though it might also refer to the addition of apples, cidre (hard cider), or Calvados (apple brandy). Come expecting dishes with olive oil and other staples of the Mediterranean diet at your own risk. While the coast naturally offers menus of fish and seafood, inland Normandy thinks more in terms of beef and veal. Locally raised duck, notable the canard de Rouen, also appears on many menus. Add apples or the apple-based beverages cidre and Calvados and you’ve got a meal the makings of a great, hearty meal. Restaurants serving local fare will be explored in a separate article to be posted this month. For now, setting aside the full meal, this article goes directly to the cheese tray or to a picnic by the beach of ripe cheese and fresh bread. But let’s begin with those cows. La Vache Normande/The Norman Cow The traditional cow of the region is the Norman cow, la vache normande, that produces rich, high-quality milk.

The Norman is a hearty, hefty race that was developed in the 19th century and whose genealogy was codified in 1883. After World War II the high-producing workaday Holstein took over the landscape, in part to replace the numerous Normans that had been killed during the Invasion of Normandy, in part to hike up production with increasingly industrial farming. However, since the 1990s the Norman has made a comeback. You’ll recognize her by her irregular dark brown robe, a white stomach, and a white face with dark brown or black “glasses,” like that lazing vache in the photo above. The Four Cheeses 1. Camembert de Normandie Camembert, among the most famous names in French cheese-making, is said to have originated in Normandy in 1791 on the farm of Marie Harel, when a priest from the Brie region (just east of Paris), having fled here while on the run from the anti-clerical, anti-monarchy revolution then sweeping France, taught her how to transform her usual cheese-making technique so as to make a cheese with a white “crust” or rind à la Brie.

The new cheese was initially associated with the village of Camembert and surroundings. As with the majority of French cheeses, the name of Camembert and the other three major Norman cheeses comes from that of its early village or town of production. The numbers on the map accompanying this article show their location. However, the current production zone may now extend well beyond the place whose name is bears, as is the case with Camembert de Normandie, which may be produced in various zones in Normandy. Camembert went from being local production sold in the markets of Calvados’s Pays d’Auge area (a fine wandering zone for the truly green traveler) to a wider regional production to a national cheese. That third step came thanks to the arrival of the train, which allowed quick shipment to Paris, the belly of France, and specifically to the belly of Paris, its central food market at Les Halles. In the late 19th century a national reputation didn’t necessarily mean that camembert was eaten throughout France but that the tastemakers in the capital knew about it.

For shipping purposes the cheese was contained in round wooden boxes that would become its packaging signature toward the end of the 19th century, a period that also saw the development of large-scale cheese producers in the region. Camembert truly became a national symbol during WWI when it was included in rations given to soldiers. Due to the needs of the army, camembert production was not limited to Normandy. Therefore, despite attempts to declare camembert an AOC or “controlled appellation of origin” that would allow only those cheeses produced in a specific area of Normandy with the milk of Norman cows to be called camembert, camembert was eventually declared a generic term for this type of cheese. However, in 1983 “Camembert de Normandie” (as opposed to simply “camembert”) received an AOC designating a raw milk cheese molded by ladle and with a fat content of at least 45 percent, molded in a round shape 10.5-11 centimeters in diameter and produced in specific areas in Normandy.

What was formerly known as AOC for cheese is now (as of May 1, 2009) officially called AOP,appellation d’origine protégé (protected appellation of origin). Finding a wooden box that contains a round cheese with camembert’s characteristic white mold isn’t enough. First, look for “Camembert de Normandie” on the box if you want the get intimate with the best of camembert. The majority of Camembert de Normandie producers are located in the southeast corner of Calvados, though several others are found further west in the region. Since the tastiest camemberts are made of raw milk, lait cru is what you should look for if your personal health certificate allows. Fans of camembert enjoy it at different times in its maturation/riping process, but generally speaking you’ll want the heart be soft enough to slightly but not fully bulge out when cut open. In search of the ideal ripeness you’ll notice that in a cheese shop (fromagerie) the cheese seller (fromager or fromagère) will take off the top of the box to give a squeeze in order to see how ripe it is.

Shoppers do the same in the cheese section of supermarkets. When you do open a ripe camembert, don’t be afraid of slight red staining along the side as that’s just due to the ripening. You’ll also find in Normandy cidre-soaked camembert, whereby the round has been soaked in hard cider during a portion of its maturing process. Camembert mariné au cidre can have a slightly bitter smell to it, and it naturally takes on a slight (or less slight) taste of the cidre, which some people may find aggressive. Since a full round of the cidre-soaked camembert can be overkill, most cheese shops sell halves or even quarters. Love it or leave it, cidre-soaked camembert is worth a taste because it’s as local as you can get in terms of ingredients. Beware: A camembert that declares itself Fabriqué en Normandie , without the AOP/AOC “Camembert de Normandie,” simply means that a cheese was made in Normandy but is not a particular sign of quality. While it’s always nice to eat local products, it’s even nicer to eat excellent local products. 2.

Livarot Livarot, named for a village in the same area of Normandy as the village of Camembert, is another round cow cheese but is stronger and denser than camembert. Whereas camembert, even when strong and ripe, is rich and creamy, Livarot can feel sticky and taste somewhat biting as though someone left it in a cave and forgot about it for a month or more—at least that’s the case with the best of them. Though contemporary tastes have milded it down a bit, a very mild Livarot is of as little interest as a sugar-free chocolate éclair. Livarot comes strapped with three strips of rush or rush-like paper, like the stripes of a colonel, which is why it also goes by the nickname Le Colonel. 3. Pont-l’Eveque The grandfather of Norman cheeses, produced in the area around the town of Pont-l’Eveque since the 12th century and already exported to other regions in the 17th century, this is another soft cheese with a brushed or washed rind. It comes in a square, like a paving stone, however you needn’t by the full square as many cheese shops also sell rectangular halves.

Though Pont-l’Eveque can have a strong smell, it’s relatively mild compared with Livarot and ripe Camembert. At its best there’s an aged richness whereby the smell is pronounced but not overpowering and the taste is smooth, almost sweet. 4. Neufchâtel Neufchâtel can come in squares or logs but is most commonly produced in its heart-shaped version. It comes from a very localized area around the town of Neufchâtel-en-Bray in Upper Normandy, which is north of the primary zone for the other Norman AOP cheeses and removed from the area covered in the series of Normandy Landing Zone articles on France Revisited. Because its zone is more localized, Neufchâtel has a smaller production than the other three cheeses and is less well known. Cheese has been made in the Neufchâtel area since the 11th century, which could allow it to claim seniority over Pont-l’Eveque, however the Pont-l’Eveque’s reputation early on has earned it a stronger historical claim.

As with Camembert de Normandie, a peach-fuzz of mold can naturally form on the Neufchâtel rind, particularly its raw-milk version. You may wish to remove the rind or not. Inside, the cheese is creamy and smooth and can be tasty both young and properly aged. Though the smell naturally becomes more pronounced with age, it is generally mild compared with Camembert and certainly compared with Livarot. Preparing a picnic There’s plenty of industrial cheese around, especially in supermarkets, even if it is made in Normandy, but to know the best of Norman cheeses you should head into a cheese shop where you’ll find more artisanal, and better yet fermier (farm-produced) cheeses. Good restaurants conscientious about their cheese trays are the other place to try them. Despite a temptation to put these cheeses in the refrigerator they are best left out, particularly if ambient temperature is below 60 degrees. If you do wish to refrigerate, say at night while at a hotel, it’s advisable not to re-refrigerate, not just for health reasons but because it messes up the natural maturing process of the cheese.

Though the better cheeses will retain some of their interest with re-refrigeration the more average ones loose what little interest they ever had. Better to keep them out, without overheating them; leave a raw milk cheese in the trunk of the car for 12 hours on a warm day at your own risk. The wisest and tastiest way to go about preparing your picnic as you travel is to stop by the fromagerie during the day of your picnic and tell the fromager or fromagère (depending on whether the husband or the wife is minding the shop) that the cheese is for consumption that afternoon. If you already have a sense of Norman cheese ripeness you can tell him/her what ripeness you prefer, otherwise let the expert advise. The bread store is probably within a storefront or two of the cheese shop, and also nearby you’ll likely also find some good regional charcuterie (cold-cuts). Tell the charcutier/charcutière (depending on which is having a tryst with thefromager/fromagère) that you want a few slices of something local, then go with the flow.

Ideally you’ll try each of the four Norman AOP cheeses, but if there isn’t enough interest (or aren’t enough mouths) in your travel party to warrant all that for a single picnic then just try one or two per day—or go to a restaurant with a good cheese tray. Drinks to accompany Norman cheeses Northwest France, from Brittany to the Belgian border, has no serious vineyards, nevertheless, all four cheeses described above are enhanced with a glass of red. If you want to be picky and are looking to match the depth of the wine with the strength of the cheese it’s worth nothing that Livarot can be strong enough to overpower many reds; it’s well suited for a bold pinot or something with a bite of “noble rot” to it. Or go local chic by having a glass of Calvados with your Livarot Camembert can be accompanied by a cabernet or a merlot or any grape or combination of grapes growing within 50 miles of Bordeaux or with something relatively full-bodied from the Loire Valley. The Loire Valley vineyards are closer to Normandy than those of Bordeaux, so in the name of local travel I vote for the Loire for the picnic.

Neufchâtel also does well with fruiter wines from the Loire Valley, Beaujolais, or the Rhone Valley. Pont l’Eveque and Neufchâtel, as the mildest of these four cheeses, are also well accompanied by a cool glass of cidre. Water is always an acceptable alternative for all four and obligatory for whoever’s driving after the picnic. Visiting a cheese production facilities For health reasons small producers can’t give public tours since a special sanitation set-up would be required in order to allow outsiders to witness the cheese-making process. Graindorge, a semi-industrial (or mixed artisanal-industrial) producer of the major cow cheeses associated with Normandy gives tours in which visitors can observe the process from behind a glass wall. Their production facility is located in the town of Livarot, west of Caen. See for details. Between Utah and Omaha Beaches, you’ll pass Isigny (number 5 on the accompanying map), a town especially known for its production of butter and cream. As with the cheeses noted above, Beurre d’Isigny and Crème d’Isigny are both recognized appellations.

The workshops of the Milk-product Cooperative of Isigny Saint-Mère, a major regional producer of butter, cream, camembert and Pont l’Eveque, can be visited weekdays in July and August during regularly scheduled guided tours, otherwise by appointment from Easter to mid-October. See for details. Isigny is also known for its irresistible, damn-the-calories caramels. For information on caramel factory tours, in French only, see . Or simply buy some anywhere in the Landing Zone. Cheesy websites Association of producers of Camembert de Normandy AOC: Association of producers of Livarot AOC: Association of producers of Pont-l’Eveque AOC: Association of producers of Neufchatel AOC: If focusing on back-road travels in Pays d’Auge you might consult the site routeducidre.free.fr © 2009, Gary Lee Kraut Camembert - Pierre Boisard - Hardcover - University of California Press Links Camembert—delectably fragrant, creamy-centered, neatly boxed—is the most popular and most famous French cheese.

Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France—from the Revolution to the European Union. Camembert: A National Myth weaves together culinary and social history in a fascinating tale about the changing nature of food with implications for every modern consumer. As the legend goes, by coincidence, grand design, or clever marketing, the birth of Camembert corresponds almost exactly in time with the birth of the French republic. In this book, republicans and Bonapartists, revolutionaries and priests are reconciled over the contents of a little round box, originating a great myth and a great nation. The story of the cheese's growing fame features Napoleon, Louis Pasteur, the soldiers of the First World War, and many others. Beneath this intriguing story, however, runs a grittier tale about the history of food production.

We learn, for example, how Camembert became white—a topic that becomes a metaphor for the sanitation of the countryside—and how Americans discovered the secrets of its production. As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark of the past century. Today, small producers of raw-milk, ladle-molded Camembert are fighting to keep their tradition alive. Boisard brings us to a new appreciation of the sensual appeal of a lovely cheese and whets the appetite for a taste of the authentic product. Pierre Boisard is Professor of Social Sciences, Centre d'études de l'emploi. “Through exposition [Miller] embeds her evidence in a rich context of people, places, and things that fleshes out her reasoning and elevates it beyond the objective abstractions of mere logic. That context is then elaborated through a rich command of descriptive language. . . .

Finally, to emphasize that all of this involves “thinking in time,” she delivers the whole package with all the storytelling qualities of a good narrative.”—Examiner.com “Historian Boisard takes a hard look at this myth and deconstructs it to show how French nationalism, Norman pride, and the beginnings of a worldwide, twentieth-century marketing industry united to take advantage of one American physician’s obsession with a hitherto unremarkable French cheese.”—Mark Knoblauch Booklist “Reading Mr. Boisard’s sensual descriptions of cheese pleasures, one feels he would approve.”—Chronicle Of Higher Education “A gripping read.”—Steven Shapin London Review Of Books “The most interesting and unusual food book of the year. . . .A fascinating account of some of the misconceptions surrounding France’s best-known cheese.”—William Skidelsky New Statesman & Society “Boisard’s associative range is breathtaking. The work of an insistent imagination, this is definitely ‘high-heel’ writing.”—Thomas Meyer Raleigh News & Observer “There are French writers who seduce us with descriptions of the culinary and romantic landscape, and there are those who reveal the mysteries behind ordinary objects and characters.

Pierre Boisard accomplishes both feats in ‘Camembert: A National Myth.’ . . . Boisard transports us across time to a more innocent era in a pastoral France, while creating a sense of wonder at the ways in which human beings connect and occasionally create something extraordinary. . . . In ‘Camembert,’ Boisard serves up an appetizing book, and in so doing reveals, more than anything else, what it truly means to be French.”—San Francisco Chronicle “Explores the French obsession with this perfectly formed cheese. . . .Boisard calls camembert ‘the odorous emblem of France...the most popular cheese in a country known for its multitude of cheeses.’ He shows just how many myths the French have constructed to shore up their preference for camembert.”—Bee Wilson Sunday Telegraph Magazine “Boisard is at his best . . . “—J. B. Gough Technology And Culture “Entertaining reading.”—The Economist “[Boisard] tells us all we want to know and more about this king of cheeses. . . .

All will savor the rich tale [he] tells.”—Eugen Weber The Key Reporter “Halfway through reading this book I was inspired to rush out to a farmer’s market to buy a Camembert made . . . authentically from raw milk. . . .This may be a book for cheese-eating foodies, but it also speaks to a wider readership of social historians and culinary conservationists.”—The Times “An interesting, occasionally amusing . . . book on . . . what is often identified as France’s most popular cheese.”—Martin Caraher Times Higher Ed Supplement (Thes) “As this witty and informative book demonstrates, the origins of camembert remain shrouded in mystery and legend.”—Sarah Howard Times Literary Supplement (TLS) "Readers who enjoy good food and entertaining history will be delighted by Pierre Boisard's Camembert, which tells the story of France's national cheese. Boisard shows how both Camembert and its fame were shaped by historical, economic, scientific, and technological forces, how this recently invented "traditional" food evolved into an industrial product that still manages to evoke the preindustrial past.

And he offers a memorably frank and French analysis of odorous fermented milk and its transgressive pleasures. After Camembert, cheese will never taste quite the same!"—Harold McGee, author of On Food and Cooking and The Curious Cook "Pierre Boisard's Camembert defines scholarly cheese writing with an in-depth look at Normandy's contribution to the world's greatest cheeses. A real contribution to the field of food history."—Rob Kaufelt, proprietor, Murray's Cheese, New York City "By painstakingly tracing Camembert’s beginnings from 200 years ago to modern day, Pierre Boisard takes us on a fascinating journey of the development of a great cheese and the larger struggle it has represented between rural France and the economic demands of big business. Camembert: A National Myth reads like a combined historical and suspense novel as Boisard traces the parallels between Camembert’s development and that of France.

A fascinating and essential read for anyone who loves Camembert or any artisan food for that matter, and who wishes to see these foods – and their rural roots – preserved."—Laura Werlin, author of The New American Cheese Brie and Camembert Cheese Overview By Jennifer Meier Updated September 27, 2016. First, let's take a look at what makes Brie and Camembert so similar. The recipes and techniques used by cheesemakers are almost identical for both Brie and Camembert. Brie and Camembert have flavor profiles that are almost identical. Both are often described as tasting mushroomy, eggy, garlicky, nutty, milky, grassy and/or fruity. There are subtle flavor variations between the two, but these variations can be hard to detect, especially when so many versions of Brie and Camembert are factory-produced and made from pasteurized milk. The texture of both Brie and Camembert is also very similar, although Camembert tends to be denser and Brie runnier. Traditional French Brie and Camembert are made with raw milk.

However, the USDA requires that all cheeses made with raw milk be aged at least 60 days before being sold in the US. Brie and Camembert are aged less than 60 days. Therefore, French brands of Brie and Camembert and American versions of Brie and Camembert that are aged less than 60 days and sold in the US are always made from pasteurized milk. continue reading below our video Popular French Cheeses This does not mean that delicious Brie and Camembert cannot be found in the US. Talk to your cheesemonger. It's likely they have some favorite brands to recommend. Cheese writer Janet Fletcher recommends Brie l'Original . Both Brie and Camembert have bloomy rinds and ripen closest to the rind first. If a wheel of Brie or Camembert is cut into too early the cheese near the rind will be ripe and soft and the middle will be firmer with a lighter, sometimes white, color. Once a wheel of Brie or Camembert is cut into, it will stop ripening. So, when is a wheel of Brie or Camembert perfectly ripe? This can be a personal preference.

However, a perfectly ripened wheel of Brie or Camembert is often thought to be soft and full, bulging slightly against the rind but not running completely out of the rind. Both can have a strong and stinky aroma , but should not smell ammoniated. Overripe Brie and Camembert often have an unpleasant, powerful aroma and an extremely runny consistency that cannot be contained within the rind. Conversely, Brie or Camembert with a dry, cracked rind and dry texture is past its prime, too. The Differences Between Brie and Camembert Size: A wheel of Brie is larger, about 14 inches across. Brie is most often sold in slices that are the same shape as a slice of pizza. Camembert is smaller, about 5 inches across, and sold in whole 8-ounce wheels instead of in slices. Place of Origin: Brie is made in Ile-de-France . Brie is the name of a region (also called Seine-et-Marne) within Ile-de-France. Camembert is made in Normandy . History: It is believed that Brie has been around longer and was being eaten before Camembert came about.

Camembert - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Camembert Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain. The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour.

The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese. This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider. Made from unpasteurized cow 's milk Country of origin: France Flavour: buttery, creamy, milky, sweet Aroma: earthy Camembert - definition of Camembert by The Free Dictionary Camembert - definition of Camembert by The Free Dictionary Also found in: Thesaurus , Wikipedia . Cam·em·bert A creamy, mold-ripened cheese that softens on the inside as it matures. [French, after Camembert, a village of northwest France.] Camembert (Cookery) a rich soft creamy cheese [French, from Camembert, a village in Normandy where it originated] Cam•em•bert a soft cow's-milk cheese with a creamy golden center and a whitish rind.

[1875–80; after Camembert, village in Normandy where it was first marketed] ThesaurusAntonymsRelated WordsSynonymsLegend: Camembert - rich soft creamy French cheese cheese - a solid food prepared from the pressed curd of milk Translations Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: tyrosemiophily References in classic literature ? They had Camembert cheese, and it disgusted Philip to see that she ate rind and all of the portion that was given her. View in context Urban Tap House, 25 Westgate Street, Cardiff CF10 1DD - 029 2039 9557 CAMEMBERT AT THE GRAZING SHED It's camembert. Euro film is celebrated at awards Cheese baker, PS14, Next Forget about the calories; this is perfect for delicious melted Brie or Camembert.

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Question: From which area of France does Camembert cheese come?
Answer: Normandy