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Cheese Description:
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» Camembert de Normandie «
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name.
At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.
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Country: | France |
Milk: | cow milk |
Texture: | soft |
Fat content: |
45 %
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Recommended Wine: | St. Emilion, St Estephe |
Producer: |
Daniel Boujon
7 rue Saint-Sebastien
74200 Thonon-les-Bains
Henry Voy
La Ferme Saint-Hubert
21 rue Vignon
75008 Paris
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