Soft Camembert cheese. Camembert cheese: history, production, benefits, what to eat with. Recipes with Camembert cheese

Camembert is one of the most common soft French cheeses in the world. Its history begins at the end of the 17th century. It is recognizable by its natural delicate crust, covered with a special food-grade white mold without a pungent odor. This type of cheese is characterized round form. It ensures uniform radial ripening from the soft, stretchy center to the hard edges. Gourmets prefer Camembert to neutral pink or white wine, which does not compete with the voluminous flavor bouquet of cheese. When it comes to cooking, Camembert is inseparably associated with many delicious recipes French cuisine. It is added to salads, soups, sauces, baked goods, desserts and, of course, served in its natural form with Provencal herbs.

Camembert cheese continues to ripen throughout its shelf life, changing its structure, taste and aroma.

Watch how real cheeses ripen: the process occurs gradually in the packaging from the edges to the core of the cheese. They do not contain chemical substitutes, preservatives or harmful additives. Shelf life is only 45 days.

TECHNICAL SPECIFICATIONS:

Mass fraction of fat in terms of dry matter - 45.0%
Ingredients: pasteurized milk, cream, table salt, using starter culture (mesophilic and thermophilic lactic acid microorganisms), white mold culture, milk-clotting enzyme preparation of microbial origin, calcium chloride sealant.

Shelf life: 45 days from the date of production, subject to storage conditions. After opening the package, consume within 24 hours.

Storage conditions: storage temperature from 0°C to +6°C and relative humidity from 80% to 85% inclusive (including after opening the package).

Nutritional value of 100 g of product: fats - 18.0 g; proteins – 16.5 g.
Energy value 100 g of product: 954.0 kJ / 228.0 kcal.

TU 9225-012-61835428-2015

Manufacturer: Mega-Master LLC,
442147, Russia, Penza region, Nizhnelomovsky district, village. Virga, st. Lesnaya, 5

Distributor/Authorized organization: IMEKS LLC, 121170, Moscow, Kutuzovsky Prospekt, 36, building 10.
Telephone for consumers in case of complaints: 8 495 580 7308

YOUNG CHEESE

First two weeks– youth of cheese. A firm white center, a velvety snow-white crust and a small amount of creamy shell just below its surface. The aroma and taste of the cheese is subtle, mushroom. This is exactly the taste that most Russian cheese lovers are accustomed to.

RIPEN CHEESE

Third and fourth weeks– cheese maturity. This is the time for the incredibly delicate creamy component. The shell gains hardness, and the middle melts during the ripening process. The surface of the cheese acquires a milky hue, and the taste and aroma become creamy and spicy. An ideal choice for those who are used to classic cuisine and wants new sensations.

Camembert. This is one of those types of cheese that can be considered truly folk in France. Moreover, the specific rich smell of Camembert inspired French writers and artists, leaving a noticeable mark on French literature and art.

It is mentioned in the works of such classics as Emile Zola, Marcel Proust. And the great Dali created the famous image of a “flowing clock” on his canvas, inspired by Camembert cheese melting in the sun.

The surface of creamy, fatty cheese is hard: it is covered with a hard crust of mold.

Camembert. History of soft cheese

The history of the origin of Camembert cheese is associated with the name of the Norman peasant woman Marie Harel.

According to legend, in 1791 she helped a monk from Brie escape from his pursuers, who was threatened with the guillotine, like many members of the clergy who opposed the revolutionary changes then taking place in the country.

Having received temporary shelter on Marie Harel's farm on his way to England, the monk, in gratitude, told the hardworking woman the secret of preparing soft soft cheese with a hard crust - Brie. According to sources, the monk's name was Charles Jean Bonvoust.

It is no secret that one of the important “ingredients” of cheese is terroir - a complex of natural factors that influence the quality of the final product, including: the climatic features of the region, the quality of the soil, and the vegetation that the cows feed on. Neither the monk nor the peasant woman took this into account.

Since Normandy is located north of Ile-de-France (the Brie region belongs to this region), the natural and climatic features here are different. In general, Marie Harel was unable to exactly copy the famous brie cheese, despite strict adherence to the recipe left by the monk.

But she invented a new type of cheese, which today is considered to be the younger brother of brie. At first it was called nothing more than Norman cheese. Over the centuries, the recipe for making Camembert cheese (as it was later called) was improved by the Harel family, increasingly adapting to local realities, until it took pride of place in French. This is the answer to the question: what is the difference between Camembert and Brie cheeses?

In 1863, Emperor Napoleon III tried the cheese from the village of Camembert and was pleased with the product.

After this event, the fame of Normandy cheese spread throughout France, which forced the Harel family to urgently increase production and raised the question of ways to transport the product while preserving its valuable properties.

Initially, straw was used to transport cheese. Scientific and technological progress also made its contribution: the intensive construction of railways between Paris and the regions, which began in the second half of the 19th century, significantly speeded up the process of delivering goods.

Only six hours on the road - and Camembert was delivered to Paris by rail, while maintaining its freshness and aroma due to the fact that it was wrapped in straw.

At that time, this was the maximum possible time for transporting a delicate product; there was no question of exporting it abroad.

However, in 1890, inventor Eugene Riedel developed special wooden boxes for this purpose, with the help of which long-term transportation of cheese became possible. This is how the taste of Camembert became known in the New World.

Moreover, this provided a large field for the development of the marketing component: bright branded stickers began to be placed on the cheese, by which the product was recognized all over the world.

Camembert today

Camembert cheese is soft, with a creamy taste, covered with a thin hard crust, and on top - a soft “carpet” of mold.

Initially, Camembert was covered with gray-bluish mold and literally strewn with brown spots.

But the development of microbiology made it possible to put cheese making on a scientific footing and thereby influence the aesthetic properties of the product. Thus, at the beginning of the 20th century, a type of mold was developed - Penicillium camemberti - the value of which for cheese making was that it gives the cheese a characteristic whiteness. tender crust.

Scientists have found that these fungi help cure a number of diseases of the digestive system.

A few more facts: during the First World War, Camembert cheese was included in the mandatory rations of soldiers of the French army.

In the 20th century, the recipe for making Camembert became known throughout the world. Local variations on the theme of tenderness appeared cream cheese in America, Japan, Russia, etc. Moreover, even a non-Frenchman can cook Camembert at home.

IN In 1928, a monument to Marie Harel was erected in her home village of Camembert, and in 1983, the legendary Norman cheese was awarded an AOC certificate (mark of controlled origin), confirming that the product was produced in the specified territory in compliance with the requirements of the traditional recipe.

Camembert goes harmoniously with fruit and wine. We invite you to verify this by trying our branded ones.

We will tell you more about the recipe for making Camembert cheese in our next post.

Camembert cheese – gourmet dish, capable of becoming a decoration for any table. This product is enjoyed in its natural form, and also becomes an ingredient for sandwiches, salads, pies and other dishes.

What is it and what is it made of?

The description of Camembert cheese should begin with the fact that it is a soft cheese with white mold. The taste and smell of the product is quite specific. The cheese smells like champignons or something similar forest mushrooms. However, some reviews include comparisons such as "barnyard", "asphalt" and "earth". It cannot be said that Camembert is bitter - on the contrary, its taste is very delicate, sweet and creamy. By the way, the crust is also edible, and the consistency of the pulp is viscous and extremely pleasant.

Usually Camembert is prepared from cow's milk, whole and not pasteurized, although goat cheese also occurs. The fat content of the product reaches 45%, which is not the highest figure. Ripen this variety The cheese will last from three to six weeks - by the way, the color of the head and even its taste will depend on this.

What should real cheese look like?

When identifying real Camembert, the first thing you should do is look at the crust - it should be dense, white, sometimes with brownish or reddish veins. The shape of a cheese head can resemble a flat cylinder, the height of which does not exceed three and a half centimeters. The diameter of the piece will be eleven centimeters. Camembert is always produced in the same size, in addition, packed in a neat wooden box. Such containers allow you to transport and store the product without damaging its external characteristics.

Cutting into a piece of Camembert reveals light yellow flesh, very viscous and creamy. The consistency should be uniform and go from dense edges to a soft center. If everything is the other way around, this warns that the cheese has been ripened under inappropriate conditions. The crust should be white, although a blue-gray color is also possible.

It is important to mention a few more words about the smell - it is quite pleasant, therefore, if notes of ammonia are found in the mushroom amber, this signals that the product is overripe.

The piece is greasy and soft to the touch. There is no need to be afraid if suddenly, after cutting, a semi-liquid substance is discovered - this type of Camembert is ripe and is especially valued by gourmets.

Benefit

Camembert is very useful for restoring strength - both physical and mental; this feature is explained by the presence of a large amount of amino acids in the product. Calcium and phosphorus, as you know, are responsible for strengthening the skeletal system, which means that nails, teeth and other parts will be in better condition. Camembert may even prevent tooth decay.

It would be a great idea to introduce cheese into your diet while you are in the recovery period after fractures. In addition, the available potassium strengthens blood vessels and benefits the cardiovascular system.

The presence of beneficial bacteria has a positive effect on the health of the gastrointestinal tract, and the melanin in mold prevents burns from excessive exposure to sunlight. Of course, it should be mentioned that Camembert has an extremely low lactose content. This leads to the fact that people suffering from intolerance to it can safely enjoy the cheese.

Harm

Camembert cheese is not recommended for consumption by pregnant women, nursing mothers and children under seven years of age. The problem is that the milk from which the cheese is made is not pasteurized, which means there is a high probability of listeriosis. In addition, cheese should not be abused by those who have extra pounds, cholesterol and hypertension. For other people, it is only recommended to stick to the nominal daily dose of fifty grams, and everything will be fine.

Calorie content

The calorie content of 100 grams of product is approximately 300 kilocalories. In addition, the same amount of Camembert contains 19.8 grams of protein, 24.26 grams of fat and 0.46 grams of carbohydrates. Cheese is rich in various proteins and fats, as well as essential amino acids. You can also find vitamins and other useful elements in the composition - mainly phosphorus and calcium.

Storage period and methods

It is worth saying that Camembert, unlike many other cheeses, needs to mature for a certain number of weeks. It is recommended to use it in food somewhere at the end of the fifth week. Therefore, when buying cheese, you should definitely look at its expiration date.

It is best when there are five days left before expiration - it is on these days that the taste will be most pleasant.

Of course, use milk product expired products are strictly not recommended. Expired cheese will begin to multiply bacteria that can harm the digestive system.

How to eat it correctly and what to combine it with?

The main rule for eating Camembert is that it should not be eaten straight from the refrigerator. The fact is that at low temperatures the product loses its taste characteristics, and its texture begins to resemble oil, which is not particularly pleasant. Therefore, it is better to take it out of the cold, let it rest for about half an hour, and then consume it.

Please note: while the product is still hard, cutting it into pieces of the required size will be much more convenient. In addition, if there is mucus, it will also have to be removed. To prevent the knife from sticking to the cheese, it would be good to wet it with hot water.

In France, the place where Camembert cheese was invented, it is customary to serve it with a fresh crust. village bread. In urban environments, it is recommended to give preference to pieces of baguette sprinkled with olive oil and a little toasted in the oven or crackers. If Camembert has a semi-liquid consistency, then it would be a good idea to serve it with spoons.

The cheese product can be served with the crust or by cutting it off - it all depends on specific taste and aesthetic preferences. From alcoholic drinks the most recommended is red wine. It is worth observing one rule: cheese is not a snack for alcohol, but cheese is washed down with alcohol.

In addition to bread, cheese is usually combined with nuts, grapes, pieces of melon, pear or apples. For forming a plate, except different types cheeses, it would be good to prepare crackers, almonds and sweet berries.

The French, true connoisseurs of this cheese, prefer to do a very strange thing - cut off the crust from a piece and dissolve the pulp in cappuccino. It is believed that the drink is both satisfying and no less appetizing. The combination of cheese and a fresh croissant will be very tasty. An unusual, but extremely tempting combination would be Camembert and honey or sour berry jam. Don’t forget about the possibility of adding the product to soup, salad or pie.

For example, you can make a wonderful fig and bacon salad with Camembert.

Ingredients:

• salad mix;
• 30 grams of finely chopped walnuts;
• three figs;
• six slices of smoked bacon;
• several cherry tomatoes;
• a tablespoon of honey;
• one head of Camembert;
• four toasts;
• a cup of flour;
• three eggs;
• breading mixture.

The dressing will be prepared from:

• a tablespoon of mustard;
• two tablespoons of wine vinegar;
• five tablespoons of olive oil;
• shallot bulbs;
• spices

If the bacon is raw, then first place it in an oven preheated to 200 degrees for ten minutes. At this time, fig halves are fried in a frying pan in honey - no more than a couple of minutes on each side. Place greens, halved tomatoes, chopped bacon and figs in a bowl, sprinkle the ingredients with nuts on top. The head of Camembert is cut into eight identical fragments, after which each one is rolled step by step in flour, egg and breading.

The dairy product is placed in a deep fryer heated to 170 degrees Celsius. You can take it out when the pieces turn golden. After removing excess fat with a paper towel, Camembert should also be added to the common bowl. Top everything with dressing.

How to cook at home?

Camembert cheese is relatively easy to prepare at home. From the dishes you will need to prepare a large saucepan with a volume exceeding four liters. You should not give preference to enameled or aluminum containers. Then you will need molds - cylinders with holes that allow you to express the whey. The absence of a bottom in this case is even considered a plus. There must also be holes in the lids. Of course, a thermometer will come in handy, but we shouldn’t forget about a plastic box suitable for storage in the refrigerator.

It is better to take pasteurized milk, in the amount of three liters, and mesophilic starter, in the amount of 75 milliliters. In addition, you will need calcium chloride in the form of one ampoule of a ten percent aqueous solution, an enzyme capable of curdling milk in an amount of 0.1 grams, and a couple of pinches of dried mold cultures. It is also worth preparing two-thirds of a tablespoon of salt.

The milk is placed in a water bath and heated to 32 degrees Celsius, after which the fire is turned off. The starter is mixed with 75 milliliters of water until a homogeneous solution is obtained, and then poured into the milk. Everything is carefully mixed, and the surface of the liquid is covered with mold. For three minutes, the future cheese is stirred from top to bottom, and then combined with calcium chloride. After another ten minutes, an enzyme is added to the liquid, previously dissolved in 50 milliliters of water. Everything is mixed and set aside for a little more than half an hour.

After the specified period, Camembert will become like jelly. It is cut into cubes with sides of one and a half millimeters and set aside for about eight minutes until all the whey is gone. Then the cubes are placed on the fire - the temperature is again 32 degrees, and everything is mixed for about twenty minutes. The whey is poured into a bowl, and the dense part is compacted into molds, after which you have to wait a couple of hours and turn the cheese over.

Over the next four hours, the Camembert should be turned over every half hour. Finally, everything is laid out in a plastic container lined with paper towels. The paper will need to be changed when it gets wet, and the head will need to be turned over daily. After two weeks, mold will grow on Camembert. This will be a sign that the product can be wrapped in foil and put in the refrigerator for a month until fully ripe.

A lot of interesting information You can learn about this cheese from the video below.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 6 2017

Content

This product is highly valued by gourmets from different parts of the world. True connoisseurs eat the delicacy, washed down with neutral varieties of wine, which do not overwhelm the complex taste of the cheese, but somewhat soften its sharpness. Camembert is included in many French cuisine recipes: it complements desserts, soups, and various sauces.

What is camembert

The product comes from France, but has won the love of millions of people from different countries peace. Camembert is a soft, high-fat cheese made from... cow's milk high quality (to get delicate taste product, livestock are grazed on special pastures). The finished delicacy can have a color from snow-white or light beige to dark brick, and its aroma resembles the smell of dampness, while the more mature the cheese, the brighter the smell. The heads weighing approximately 300 grams are covered with a white crust, which is formed by a special type of mold.

The smell of Camembert

Not everyone likes the aroma of the Normandy delicacy: it resembles the smell of sweetness, and the harshness depends on the degree of aging of the product. If you feel that the smell of Camembert is ammonia-like or too pungent, this indicates that the product has gone bad. Real French cheese only comes with a creamy taste. Other types, with additives such as mushrooms, bacon, garlic, cannot be called Camembert. The taste of the delicacy is spicy and spicy, with a subtle aftertaste of cream. At the same time, the middle of the product is soft, and the mold crust is dense.

What is the difference between Brie and Camembert cheese?

Externally, both types of product are similar - there is white mold on their surface. What is the difference between brie and camembert? The main feature of Camembert is its higher fat content and soft consistency. So, even at room temperature, the delicacy begins to quickly melt inside. Brie and Camembert cheese also differ in shape: the former is triangular, and the latter is round. The Camembert crust has a sharper taste and a bright egg-mushroom aroma. The smells of the cheeses also differ: the aroma of brie is more like ammonia, and the moldy surface is almost tasteless.

Benefits of camembert cheese

The beneficial properties of the product are explained by its composition: cheese contains a lot of vitamins, amino acids, and microelements. Nutritionists advise including the variety even in the diet of those people who are lactose intolerant, since Camembert contains extremely little of it. To improve health and prevent the development of various diseases, a person should eat only 20-50 grams of the product per day. What other benefits of Camembert cheese are there:

• the delicacy helps treat gastrointestinal diseases and prevents cardiovascular pathologies;
• thanks to phosphorus and calcium in the product, it is able to strengthen the skeletal system, preventing fractures, arthrosis, etc.;
• Since cheese mold contains substances that produce melamine, eating the treat helps protect your skin from sunburn;
• Camembert has a positive effect on the condition of teeth and prevents the onset of caries.

Calorie content of blue cheese

Among the mass of varieties of products that are produced with mold, Camembert stands out. In the process of making this type of cheese, porcini mushrooms of the genus Penicillium candidum and Penicillium camemberti are used. The calorie content of blue cheese is approximately 300-340 kcal per 100 grams of the delicacy. Nevertheless, nutritional value and the number of calories in a dish may vary depending on the cooking technology and ingredients used.

How to eat Camembert cheese correctly

Since the cheese has a high fat content, at low temperatures it hardens, becoming as hard as butter. If the treat is served in this state, the taste and smell of the treat will be indistinguishable. How to eat Camembert? You need to eat the cheese in its thawed form, taking it out of the refrigerator in advance and cutting it not into thin pieces, but into portions (like a cake). Before eating Camembert cheese, you need to give the delicacy time to reach room temperature. What do you eat Camembert with? The table is served with nuts, fruits, and fresh baguette. It is appropriate to add fresh herbs and rose wine to the treat.

Camembert at home

The product is easier to prepare than durum varieties, implying long-term processing of the granular mass, a long process of oxidation and squeezing under high pressure. To make Camembert at home, you only need milk, mesophilic starter culture, salt and rennet. In this case, it is better to purchase the base from farmers who graze cows in the meadows. Cheese made from such milk will be much tastier and healthier. For the delicacy to ripen, the refrigerator should be about 11-13 degrees Celsius and air humidity 85-95%. How to prepare Camembert cheese with white mold:

• milk is poured into a saucepan, put on fire and heated to 32 degrees;
• in ¼ tbsp. water dissolves the mesophilic starter;
• then the starter is poured into the warm milk, the mixture is stirred and its surface is sprinkled with white mold and Geotrichum Candidum (both on the tip of a knife);
• the powder should be absorbed into the moisture, then the mixture is mixed, moving with a spoon from bottom to top, distributing it throughout the entire volume of milk;
• then add 10 mg of calcium chloride to the cheese base;
• after 10 minutes, 1 gram of milk-clotting enzyme dissolved in 50 ml of water is sent into the container;
• After mixing, leave the mass for 40 minutes (during this period the product becomes dense and jelly-like);
• Next, cut the cheese into small cubes, let stand for 8 minutes to drain off excess liquid and warm the mass again to 32 degrees, stirring (it is better to use a ceramic or iron spoon);
• the grain is allowed to brew for 20 minutes, then the whey is poured into a separate container, and the cheese mass is distributed into molds, taken by hand or with a slotted spoon;
• the base is given the desired shape by pressing the grain and leaving it for a couple of hours, then turn the cheese over to the other side (so the mass will gradually slide down and become even more compact under its own weight);
• the product is turned over every 30 minutes for 4 hours;
• After the Camembert is left to ripen in a plastic container lined with paper napkins(a tray is placed under them to collect excess liquid);
• As the paper gets wet, the napkins are changed, the heads of cheese are turned over every day;
• after 2 weeks, mold covers the entire surface of the product, then the cheese is wrapped in paper and left in the refrigerator for up to 4 weeks until fully ripened.

Camembert cheese price

The authentic product is produced in the provinces of France, so it is worth purchasing cheese that has this country on the label. To ensure the authenticity of Camembert, check for the characteristic stripes that are imprinted on the cheese when it ripens on the racks. Experts recommend choosing young varieties that are covered with light-colored mold and have a delicate aroma. The approximate price of Camembert cheese sold in Moscow is (per head):

• for young cheese – approximately 250 rubles;
• for a mature product – up to 350 rubles;
• for cheese with a long ripening period - about 500 rubles.

Recipes with Camembert cheese

Gourmets love to eat the delicacy with light wine, then they can feel the whole bouquet of cheese flavors. Camembert is especially revered in France, where it is served with fresh bread and used to cook various salads, sauces, first courses, desserts. Often recipes with Camembert cheese involve baking the product, which makes it slightly viscous and softens the taste and aroma. An excellent option The use of cheese is to prepare all kinds of pies, casseroles, pizza, sandwiches, etc.

Fried camembert cheese

• Cooking time: 15 minutes.
• Number of servings: for 3 persons.
• Calorie content of the dish: 291 kcal/100 g.
• Purpose: snack.
• Cuisine: French.
• Difficulty of preparation: easy.

It turns out fried cheese Camembert is soft on the inside and dense, crispy on the outside. The dish attracts many with its appetizing crust and incomparable aroma. The appetizer can be served with different sauces, but it is ideally complemented by sweet and sour refreshing cranberry sauce. This sauce highlights the delicate creamy taste well. Preparation takes a minimum of time, and the result is an exquisite dish of French cuisine, which can be treated to unexpected guests.

Ingredients:

• flour – 70 g;
• Camembert – 0.2 kg;
• salt, thyme, black pepper;
• egg;
• vegetable oil;
• breadcrumbs – 70 g.

Cooking method:

1. You should start preparing the dish by cutting the cheese into small portion triangles.
2. The egg should be beaten with a whisk/fork, and the flour, breadcrumbs pour into different containers, season them with spices.
3. Using tongs, dip each piece of cheese first into the egg, then into the flour, again into the egg and into the crackers.
4. Place the cheese in a hot frying pan with oil, fry on each side for 2 minutes and place on a napkin to remove excess fat.
5. Serve the pieces along with the warmed sauce.

Camembert is a French soft cheese with white mold, distinguished by a very delicate, even runny consistency and a sweetish-creamy taste with a hint of mushroom. The cheese rind is edible, white, dense, sometimes with brown streaks. Despite the fact that it is a relatively young variety of cheese (it was invented in 1791), Camembert is now one of the most famous and best-selling French cheeses. The head of Camembert has the shape of a low cylinder with a diameter of 11 cm and a height of 3.5 cm. Traditionally, this cheese is supplied in round wooden boxes, which allows you to keep its delicate crust intact and not crush the cheese. Norman Camembert ( Camembert Normandie) is made from unpasteurized milk and is protected by region of origin (AOC). However, other regions of France produce Camembert of excellent quality and from pasteurized milk, e.g. Camembert Le Châtelain. The production of Camembert is not limited to France alone: ​​this cheese is now made in Germany, Italy, the USA, Brazil, Japan and other countries.

A little history

There is a legend that during the French Revolution, the Catholic priest Charles Jean Bonvoust from the province of Brie, like many others, did not accept church reform and fled, trying to hide on the outskirts of France, in Normandy. The abbot's path ran through the village of Camembert, one of whose residents, an ordinary peasant woman Marie Harel, was so kind that she sheltered the fugitive priest in her house, thus saving his life. Marie's family was a cheese maker, and in gratitude for their kindness, Charles Bonvoust shared with them a recipe for a surprisingly soft blue cheese crusted with mold. In 1791, Marie, under the leadership of Charles, first prepared cheese according to this recipe for sale, and it was very much to the taste of local residents. The daughter of our heroine, Marie Paynel, continued her mother’s work. Soon, word of the cheese from the village of Camembert spread throughout France, and this happened thanks to Marie’s grandson Victor Paynel in 1863. When the French Emperor Napoleon III arrived in the town of Vimoutiers (5 km from the village of Camembert) for the opening of the railway connecting Paris and Granville, Victor presented him with a basket of these soft cheeses as a gift. To the emperor’s question, he replied that such cheeses were produced in the village of Camembert nearby, after which Napoleon III assigned the name to this cheese: “From now on it will be called Camembert.”

Camembert gained worldwide fame after 1890, when engineer Eugene Riedel invented a special round box made of birch bark for its transportation (usually poplar bark was used). During the First World War (1914-1918), Gruyère and Cantal cheeses were purchased en masse for the needs of the French army, but they were constantly in short supply, so it was decided to supplement the soldiers’ rations with Camembert cheese, which was already supplied in tin boxes. Carried around the world by French soldiers, these delicious cheeses won many fans outside of France.

At the beginning of the 20th century, Camembert took on the form it is known today: it was made using the mold Penicillium camemberti, which gave the cheese its famous white rind with a mushroom flavor.

The authenticity of the legend about Marie and the fugitive abbot is now perhaps impossible to verify. It is known that the mayor of Vimoutier and the American doctor Joseph Neerim, who erected a monument to Marie Harel in 1928, found mention of her in local archives, so Marie herself is quite real. Physician Joseph Knierim researched beneficial features this cheese and came to the conclusion that its consumption can help with various stomach disorders. Nirim prescribed Camembert to his patients as a cure for gastritis, and the medicine really helped.

Now Camembert is considered one of the symbols of France, along with the Eiffel Tower and baguette.

Rules for serving Camembert

Camembert is one of the most popular dessert cheeses. Here are some tips to help you truly enjoy its great taste.

• Camembert needs to come to room temperature before serving, so remove it from the refrigerator and leave it at room temperature for 45 minutes.
• The head of Camembert is cut like a pie: into small sections.
• To prevent the knife from sticking to the cheese when slicing, moisten it with hot water.
• Camembert is usually served with a crust, but some people prefer to remove it and eat only the tender, soft core. Clarify your guests' preferences in advance.
• Camembert goes well with wines: serve it with Pinot Noir, Beaujolais, Chardonnay, dessert wines
• In France, they like to dissolve pieces of Camembert or Brie without a crust in coffee with milk, getting a hearty and very tasty drink.
• Camembert goes well with festive table, can make a statement on a cheese combination plate, but can also be used in everyday cooking, added to soups and sauces.
• On cheese plate serve Camembert with crackers, walnut or almonds, sweet berries or grapes. Camembert goes well with fresh, crispy French baguette, croissants. Camembert with honey or blueberry jam is also a very interesting combination.

Father and son: differences between Brie and Camembert

Despite their apparent similarity, these two cheeses have the following differences:

• dough color: Brie has a creamy white dough, while Camembert has a pale yellow dough
• Brie is the ancestor of Camembert, i.e. his story began much earlier
• crust color: in Brie it is white with brown-red veins and the smell of ammonia, in Camembert it is simply white, velvety to the touch, with a mushroom smell
• taste: Brie is more piquant with a hint of hazelnut, Camembert is sweeter and more delicate, mushroomy
• circle size: Brie varies from 30 to 60 cm, 3-5 cm high, Camembert - fixed 11 cm in diameter, 3 in height
• production period: Brie is made throughout the year, Camembert is not prepared in the hot summer period
• Brie has less fat than Camembert
• real Camembert is always supplied in small boxes made of birch bark or tin, which allow it to be transported over long distances without damaging the delicate velor crust. Brie is not packed in wooden boxes.