Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
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 o...
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Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northern France.
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.
When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.
Camembert can be...
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