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 ).
In gratitude the priest shared with the kindly woman all of his skills
in
the art of cheese making. As is often the case this new delicious soft
cheese took on the name of the place of its origin and Camembert was
born.
This style of cheese is now made all over the world but the true
Apellation
d'Origine Controlle Camembert is only produced in the French departments
of
Calvados, Eure, Manche, Orne and Seine-Maritime.
A genuine top quality Camembert is always made from unpasteurized milk
and
is carefully poured into moulds using a special ladle in 5 portions. It
is
this specificity of region, ingredients and method that is central to
the
system of quality certification that is very important especially in
France
and Italy.
A culture is added to the surface of the cheese to help in the formation
of
the typical downy crust and the cheese is salted and places in a cheese
cellar on racks to mature.
Each round is turned every 2 days and takes about 30 - 35 days to
mature. A
properly matured round will have a soft downy white crust speckled with
brick red patches, a soft, bright yellow semi-liquid interior and a rich
odour. Once experienced, never forgotten and much more succulent and
delicious than the chesses by the same name lurking in our supermarket
shelves.