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The History of Camembert
A farmer’s wife in the small French village of Camembert, in the region of Normandy, is credited with creating the first Camembert cheese in the late 18th century. Camembert cheese became popular in the whole of France in the 19th century and the recipe for making it was passed down from generation to generation. Camembert was already a popular cheese in many parts of the world by the turn of the twentieth century.
The Ingredients for Camembert Cheese
Camembert cheese requires only milk, rennet, and starter culture to produce. Camembert is typically made with cow’s milk that has been pasteurized, though some artisanal producers may use unpasteurized milk. Curds are formed in milk when an enzyme called rennet is added to it. The starter culture is a bacterial mixture that aids in the fermentation of the milk and contributes to the development of its characteristic flavor profile.
The Camembert Cheese-Making Process
The process of making Camembert cheese begins with the milk being heated and then mixed with the starter culture. The rennet is then added to the milk, and the mixture is left to sit for a period of time, usually around an hour. During this time, the rennet coagulates the milk, causing it to form curds.
Once the curds have formed, they are cut into small pieces and then stirred gently. The curds are then transferred to molds, where they are allowed to drain and firm up. After a few hours, the molds are flipped, and the cheese is allowed to drain further.
Once the cheese has been removed from the molds, it is salted and left to mature. During the maturation process, the cheese is left in a cool, humid environment, usually a cellar or a cave. During this time, the cheese develops its characteristic flavor and texture.
The final step in the process is the formation of the cheese’s rind. This is done by allowing the cheese to come into contact with certain molds and bacteria, which form a white, powdery layer on the surface of the cheese. This layer, known as the “bloom,” is what gives Camembert its distinctive flavor and appearance.
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Frequently Asked Questions About Camembert Cheese
What is the difference between Camembert and Brie cheese?
- Camembert and Brie cheese are both soft, creamy kinds of cheese that are made from cow’s milk. However, there are some differences between the two. Camembert is smaller and has a stronger flavor than Brie. Additionally, Camembert has a slightly different texture than Brie, with a creamier center and a firmer rind. The rind of Camembert is also thicker than that of Brie.
Can Camembert cheese be made from goat’s milk?
- While traditional Camembert cheese is made from cow’s milk, it is possible to make it with goat’s milk. However, the resulting cheese will have a different flavor and texture than traditional Camembert made with cow’s milk.
How long does it take to make Camembert cheese?
- The process of making Camembert cheese can take anywhere from a few days to several weeks, depending on the specific recipe and conditions. The initial steps of heating the milk, adding the starter culture and rennet, and allowing the curds to form typically takes a few hours. After the cheese is molded and salted, it is left to mature for several days to several weeks, during which time the cheese develops its flavor and texture.
How is the rind of Camembert cheese formed?
- The rind of Camembert cheese is formed by allowing the cheese to come into contact with certain molds and bacteria. These molds and bacteria grow on the surface of the cheese, forming a white, powdery layer known as the “bloom.” As the cheese matures, the rind becomes thicker and firmer, giving it its characteristic texture and flavor.
How should Camembert cheese be stored?
- Camembert cheese should be stored in a cool, humid environment, such as a refrigerator or a cheese cellar. The cheese should be wrapped in wax paper or parchment paper to allow it to breathe and prevent the growth of unwanted molds. It is important to note that Camembert cheese has a strong odor, which can transfer to other foods in the refrigerator, so it should be stored separately.
