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A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert". [12] Fonterra in New Zealand make a variant called Camembert Log. This is a long cylinder that is about 10 cm (4 in) in diameter and weighs 1 kg (2 lb). [ 13 ]
Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure.
PicturePartners/Getty Images. Camembert (pictured above) is like Brie's little brother from another mother. Yep, this cheese is much younger—having been first created by Marie Harel in 1791, as ...
Map of major AOC cheeses – the size of the symbol equates to the size of production. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.
Of course, keeping Camembert alive also means that the cheese’s story is also kept alive. Supposedly, it was first created by a Normandy woman called Marie Harel who picked up tips from a ...
The cheese's name is a combination of the names Camembert and Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten , the city where Champignon is located. [ 2 ]
“Camembert is there at each step of our history,” Sementzeff, 41, said as she delicately salted each cheese and flipped it to perfect its rind. “So there is a strong link, I think, with ...
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.