Camembert cheese

  • Camembert cheese
  • Camembert cheese
  • Camembert cheese
  • Camembert cheese
  • Camembert cheese

Soft paste cheese with fruity scent and intense mushroom touch.

Camembert cheese history

Originally, Camembert comes from a French region called Low Normandy, near Vimoutiers in Orne district. It is a mild weather region of small humid valleys.
Camembert was first elaborated in 1791 by Marie Harel, following the advices of a priest called Claude Blaise, who was an expert in the elaboration of Brie cheese, and who took refuge in her house during the French Revolution.

During the following months his technique was applied and improved by Marie Harel, who showed a special affinity with her father since she was a little girl and accompanied him to every task in the familiar farm, which included the elaboration of cheeses which they sold in Sunday fairs.

The historical fact is that some day in 1791 Marie went to “De Pays D’Auge” cheese market, taking a new variety with a delicate scent, soft but with a characteristic flavor and creamy consistency; it was the most jummy soft cheese connoisseurs had ever tasted. Marie Harel enrolled it as “Camembert” cheese.

This cheese became popular when Paris-Granville railway line began its service (1855). Marie Paynel, Marie Harel’s daughter, gave a Camembert cheese to Napoleon III. The Emperor of France liked it and wanted to have it very often at Tullerías Palace. The rest was a succession of continuous victories of this famous cheese; emperors, the people and gourmets have preferred it up to nowadays, when hundreds of millions Camembert pieces are consumed each year.

Since 1880 it is packaged in small wood boxes, which simplified its long distances transportation. In 1910 it had another change; its bluish rind became to be white thanks to the introduction of Penicillium Candidium. The round poplar wood box was, at the time, a true revolution that made possible Camembert stand longer journeys.

Characteristic

There is superficial mold on its rind forming some white fuzz. Its paste is firm, flexible, unctuous, soft and creamy, and light yellow.
The scent is slightly fruity, getting a strong taste when matures.
A good Camembert has a pure scent, powerful taste and a remarkable mushroom touch, creamy and complex, with fresh herbs traces.

Somewhat bitter, and with a taste that intensifies as it heals, you will choose it for its tender paste, neither too soft nor too firm.
The microbial fiber that is which produces its fermentation is what gives it that special flavor, slightly bitter and strong, that makes it pleasant to the palate.

It should be savored in its right point. It is rich in vitamin A and in vitamins of group B found in the rind’s mold, and it also contains a great amount of calcium.

Presentation

  • Unit: 200 g. (in wood box)
  • Unit: 100 g.
  • Box: 12 units x 200 g.
  • Box: 12 units x 100 g. (in wood box)
  • Gastronomic use: 9 units x 200 g.
  • Gastronomic use: 36 units x 40 g.

Gastronomy

It can be used in many preparations, but it is normally had raw spread onto a slice of bread, specially baguette or salty biscuits, because its texture and subtle flavor don’t resist the action of heat.

It can be used for preparing appetizers, sandwiches and snacks, as table cheese, for canapés and volovans, night teas or picnics.

As a dessert it can be used in amazing recipes as puff pastry of Camembert with apple. It also goes very well with fresh fruit like apple or pear and nuts like walnuts.

It marries very well with white wine and red wine; it also goes well with cider.

Camembert is more than a simple cheese: it has become one of the icons of French gastronomy, essential in a cheese table. It can also be used in several amazing culinary preparations. Without its rind and molten with cream it becomes a creamy sauce for meat, fowl and even fish.

Recipes with Camembert cheese

Flavor development

  • Beginning of maturity Center: White and firm
  • Semi maturity Center: small and firm
  • Complete maturity All creamy

Cheese conservation advices

Nutricional information

Portion: 30 g. (1 slice)

Amount per portion % VD (*)
Energetic value 91 kcal = 318 kj 5
Carbohidrates 0,0 g 0
Proteins 5,7 g 8
Total fat 7,5 g 14
Saturated fat 4,8 g 22
Trans fat 0 g (-)
Dietary fiber 0,0 g (-)
Sodium 124 mg 5
Calcium 16 mg 19
Vitamin A 96 ug 16

(*) Daily Values for a 2000 Kcal or 8000 kj diet. Daily values can be higher or lower depending on energetic needs.