' A Taste of Monterey - Camembert




Camembert is undoubtedly the most famous of the French cheeses.

It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and also lends itself to many surprising culinary configurations. Traditionally made from raw milk, today Camembert is for the most part made from pasteurised milk.

In 1791, at the Manoir de Beaumoncel in the village of Camembert, Marie Harel met a defiant priest from Brie who was fleeing the Revolution. He taught her a new way of making Camembert, which at the time was a fresh cheese, that gave it a rind and allowed it to travel on every continent.

At that time, the round box made from poplar wood was a veritable revolution that allowed Camembert to brave even the longest journeys. The meeting of Mr Leroy and Mr Ridel at the end of the 19th century allowed for the box to be perfected: two very thin rounds of poplar wood joined by a long strip of the same wood and fastened with tiny nails.
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



Post By:   Steve Gunnerson