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Camembert

  • Made from unpasteurized cow's milk

  • Country of origin: France

  • Region: Normandy, Camembert

  • Family: Camembert

  • Type: soft, artisan, soft-ripened

  • Fat content: 45%

  • Texture: chalky, runny, smooth, soft, soft-ripened and supple

  • Rind: bloomy

  • Colour: pale yellow

  • Flavour: buttery, creamy, milky, sweet

  • Aroma: earthy

  • Vegetarian: no

  • Synonyms: Camembert Le Châtelain, Camembert de Normandie PDO

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.

The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.

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Top photos from Twitter

Jan 30, 2015
Blackberry Thyme Baked Cheese! Make with Camembert and Brie, made with roasted blackberries. A beautiful and delici… pic.twitter.com/tbWRgqgxTo
Jan 29, 2015
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Jan 27, 2015
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Jan 26, 2015
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Jan 24, 2015
Calling cheese lovers baked camembert studded with garlic&rosemary served with ciabatta&chilli jam #cheese #spottedog pic.twitter.com/RMhbOqUoMi
Jan 24, 2015
Our £5 cheese bag today contains: St Duthac (salty tang), Tain Cheddar (smokey) & Camembert (delicately salty) pic.twitter.com/i9fwgR31qc
Jan 22, 2015
#French #Cheese > 3 main families: 1pressed cheeses ex. Cantal 2soft cheeses ex. Camembert 3blue cheeses ex.Roquefort pic.twitter.com/vBQ5J34vcS
Jan 22, 2015
Lunch time! How about a Turkey #burger with Camembert cheese & cranberry sauce? pic.twitter.com/5NhbiHhtgD
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Camembert on walnut bread tastes even better when the cheese was 99c at Clarence St Pak'n'Save #nomnom #lovethetron pic.twitter.com/2LKlwf9B3t
Jan 21, 2015
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@1GreedyBlogger: Baked Camembert – cheese perfection wp.me/p5B4ij-g” what could be dreamier! pic.twitter.com/ZXneh2Mphz