Camemberti

Camemberti, commonly called Camembert in English, is a soft, surface-ripened cow's milk cheese from the Normandy region of France. It is named after the village of Camembert, where the cheese originated in the late 18th century and later gained wide popularity in the 19th century.

The cheese has a pale ivory interior and a white bloomy rind formed by the mold Penicillium camemberti (historically also cited as Penicillium candidum). The rind is edible and contributes to the aroma and creamy texture that develops as the cheese ripens. Flavor can range from mild and buttery when young to more earthy and mushroom-like as it ages.

Production involves milk that may be raw or pasteurized, which is curdled and then cut into curds. The curds are drained, formed into wheels, and inoculated with the mold. The wheels are aged in a cool, humid environment for about two to four weeks, allowing the interior to soften from the rind inward and the characteristic soft, creamy paste to develop.

Variations and regulation: In France, some Camembert cheeses are produced under regional protections that designate origin and methods. While many mass-produced versions are widely available, traditional Camembert de Normandie is associated with the Normandy region and is typically made with raw milk under specific standards.

Use: Camemberti is usually eaten at room temperature, spread on bread or crackers, and often paired with fruit and wine. It can also be used in baking and various cooked dishes.