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CAMEMBERT
This soft, aged cheese is made in small flat wheels that are similar to Brie in appearance; it has a slightly bitter, delicate, salty flavor and a soft, edible rind. The historic cheeses of Camembert are documented in 18th-century French records and literature. Today, Camembert-type cheese is manufactured worldwide.
Traditional Camembert is made in Normandy from fresh, raw cows’ milk. A three-day process initiates the cheese preparation, during which the milk is ladled into molds, rennet and distinctive bacteria are added, and the cheese mixture is salted. Penicillium camemberti or Penicillium candidium are the bacteria that produce the characteristic edible and velvety white or light gray mold of the rind. The cheese is aged for a little more than two weeks, and is then ready for market. The ingredients and methods of production are regulated by French government standards.
Varieties
Although “Camembert” is not a trademark, the Camembert de Normandie version is, like a wine variety, a name-protected by the French government; the individual cheeses are marked with an AOC (Appellation d’Origine Contrôlée) insignia. Camembert-type cheeses made in the United States have a slightly different flavor as they must by law use pasteurized milk.
Preparation, uses, and tips
Camembert goes well with a variety of foods, especially fresh fruits like sweet berries or grapes, warm crusty bread, cappuccino, red wines, and apple cider. It makes and enjoyable treat when baked in a pastry crust.
Nutritional Highlights
Camembert, 1 wedge (1.33 oz.) (37.6g)
Calories: 114
Protein: 7.5g
Carbohydrate: 0.17g
Total Fat: 9.2g
Fiber: 0.0g
*Good source of: Calcium (147mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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