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Camembert (/ ˈ k æ m ə m b ɛər / KAM-əm-bair, UK also /-m ɒ m-/-om-, French: [kamɑ̃bɛʁ] ⓘ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert , Normandy , in northwest France .
Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. [6] [13] It is smaller and thicker than Brie and with a nuttier flavour, but otherwise has similar characteristics, with a similar buttery colour and supple texture.
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.
Follow the general rule described above (i.e., Brie is milder and Camembert bolder) when pairing these cheeses with any given food or drink…but the truth is that there’s so much to discover in ...
The sources show profound disagreements on the facts of Harel's biography, including different dates of birth and death. For example, the tombstone in Camembert states, "Marie Harel, 1791-1845 / Elle inventa le Camembert". It is possible that the sources confuse two Maries, a mother and a daughter, that were both notable cheesemakers. [3]
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.
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.
It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter. The name originates from the small town where the cheese was first produced and sold.