Camembert
Sign in to saveCamembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.
AI overview
Camembert is a soft, creamy French cheese made from cow's milk that was first produced in the late 1700s in Normandy. It's similar to brie cheese but slightly less rich, and it has become one of France's most recognizable cheese exports.
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Key facts
- Cheese.name
- Camembert
- Cheese.image
- File:Camembert de Normandie (AOP) 11.jpg
- Cheese.country
- France
- Cheese.region
- Normandy
- Cheese.town
- Camembert
- Cheese.source
- Cows
- Cheese.pasteurized
- Not traditionally
- Cheese.texture
- Soft-ripened
- Cheese.aging
- At least 3 weeks
- Cheese.certification
- Camembert de Normandie AOC 1983, PDO 1992
via Wikipedia infobox
Article
9 sectionsContents
- Production
- History
- Chemical composition
- Comparison to brie
- Packaging
- Camembert from other countries
- See also
- References
- External links
Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.
== Production == The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.