Spotlight on Camembert

Posted by Black Star Gourmet on 7/13/2010 to Cheese

Camembert cheese was first made in the late 18th century in Normandy France by Marie Harel from the town of Camembert.

It is made by introducing mesophilic bacteria to warmed milk and allowing it to solidify. This is then salted and added to camembert molds. The molds are carefully turned every 6-12 hours. After a couple of days, the surface of the cheese is sprayed with penicillium candidum and penicillium camemberti. The cheeses are then left to ripen for about weeks. This process is carefully monitored as not to let the cheese over ripen. The finished cheese has a wonderful creamy interior and a distinctive rind. The cheese is then transported around the globe in a tailor made wooden box to protect it. This box was invented in 1890 by an engineer named M. Ridel. French troops even received camembert as part of their rations during World War 1.

Camembert is indeed one of Frances most famous cheeses. It has even inspired Salvador Dali's famous melting clocks painting after he gazed at a melting pot of the cheese on a warm afternoon.

Tips for Serving Cambembert:
  • Remove it from the fridge several hours before serving as its best eaten slightly warm
  • Perfect as an addition to a summer picnic, it pairs wonderful with fresh bread and fruit
  • It also makes an excellent dip. Simply heat it up in the oven and dip carrots, celery or any desired vegetables into it.
  • It pairs well with a light to medium red wine such as Cabernet Sauvignon, Pinot Gris or Loire Valley Chening.
  • Makes a fun gourmet pizza topping
  • Great topping for a summer salad.
Be sure to buy camembert for your next picnic in the coming weeks! Come back soon, for a special guest post from an Interior designer with tips for having a perfect summer picnic. What's your favorite way to use Camembert?
 
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