Cheese Making

The year was 1791 and the expert advice of one Abbé Charles-Jean Bonvoust, a priest who was in hiding during the French Revolution.

Some, however, dispute this, citing historical references of the same as early as the 16th century. With the advent of industrialization in transport and technology in the mid-19th century, the cheese made a commercial mark, as its fame reached beyond the bounds of its native province, travelling in its trademark round wooden box.

Camembert, which is used in many dishes and is consumed uncooked with bread, wine or meat, is crumbly and relatively hard, but ripens and becomes more fluid and strongly flavored as it ages. Thick and slightly fluid, the original Camembert has a buttery, slightly salty flavor. The cheese tends to lose its subtle flavor if it is cooked, and is best had raw.

Initially Camembert rind color was more of a fluke. The usual color was blue-grey along with brown spots. Slowly the functioning of fungi was understood. And it was from the early 20th century that the rind was more commonly white, but it was not until as late as the mid-1970s that pure white became the standard color for the legendary Camembert.

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The Camermbert Cheese is prepared from cow’s milk which has not been pasteurized. The moulds Penicillium camemberti as well as Penicillium candida are used to ripen it. And this takes at least three weeks.

The cheese is protected by an Appellation of Controlled Origin that certifies the authenticity of the production process to maintain its cultural value. A number of commercial manufacturers make derivative forms of Camembert cheese, but usually use pasteurized milk and other commercial treatments. As a result they are not fit for the certification.
Camembert Cheese is one of the most famous cheeses in the world, and a signature French classic that comes to us from the province of Normandy.

A cheese that was etched into French popular consciousness and became a cultural icon of authentic Frenchness after it was given to World War I French troops as part of their rations; it has a long and illustrious history behind it.
According to popular accounts, Camembert cheese is said to be invented by a farmer, Marie Harel in the village of Camembert.
How to Make Homemade Camembert Cheese Making History
This variety gets its distinctive taste from many naturally chemicals present in it, including succinic acid, ammonia and sodium chloride. Occasionally, bitter notes may be caused by cadaverine, ornithine and citrulline.

Overripe camembert cheese is rendered inedible by the excess of ammonia which the moulds produce.

Camembert cheese has given birth to many stories, many of which may be simply wild fancy.

While considered a veritable work of art by many, Camembert cheese finds an interesting artistic association in the form of the painter Salvador Dali. Apparently, Dali got the idea for his famous painting.

The Persistence of Memory –better known as ‘Soft Watches’ or ‘Melting Clocks’—from a piece of half-eaten Camembert cheese that had turned runny in the heat of the day. According to some, Camembert is also known to be an aphrodisiac, and was reputedly used by King Francis of Spain in his forties.

Camembert cheese is also considered beneficial for the health, but in small amounts only, as it is a rich source of fats, sodium and cholesterol. At the same time, it is a rich source of calcium, phosphorus and vitamins.

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