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The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.
In other words, if you’re looking for something pretty innocuous, Brie is a safe bet, while Camembert is preferred for dishes that call for a creamy cheese that makes a (slightly) bigger impression.
Where the ripening occurs is largely dependent on the type of cheese: some cheeses are surface ripened by moulds, such as Camembert and Brie; and some are ripened internally, such as Stilton. Surface ripening of some cheeses, such as Saint-Nectaire cheese, may also be influenced by yeasts which contribute flavour and coat texture. [9]
Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name is a portmanteau of Camembert and ...
CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a ...
Camembert and brie made headlines recently because of their uncertain fates. Around the 20th century, a single strain of Penicillium camemberti fungus started to be used for camembert and brie.
Penicillium camemberti is a species of fungus in the genus Penicillium.It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust.
FOOD : Sacre bleu! Brussels wants to replace the classic camembert box with plastic? I don’t think so says French-dwelling, cheese-loving, food writer Debora Robertson