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Camembert de Normandie AOC
Camembert de Normandie AOC
General information: Origin: Normandy Cheese group: Soft, bloomy-rind cheeses Milk type: Cow's milk Strength: Medium Taste: Fresh, lightly acidic, ripe, fruity, mushroom flavoured Fat content: 45% Season: Summer, autumn and winter
Description:
This is the perfect time to revel in the gourmet heights of one of France’s most famous cheeses, handmade only from unpasteurised Normandy milk. Because they mature an average of six weeks you are guaranteed to be eating cheese made with the luscious milk of the spring flushes, universally acknowledged as one of the best times of the year. What’s the difference between them and other Bries and Camemberts? First, the unpasteurised milk gives richer, more complex layers of flavour. Second, they look different. When unpasteurised Camembert AOC are ready to eat they always have brown markings on their white crusts: if cheeses made with unpasteurised milk have brown marking this can mean they are over-ripe.
Camembert is perfectly ripe when the body is the same supple, butter-smooth texture throughout, but many like to eat them a bit younger with a paler, drier layer in the middle.
Camembert AOC is spectacularly good with other Normandy produce such ripe pears, fresh or grilled, and with strawberries, also just coming into season. And they are just the sort of thing to make a salad into a meal.
For many, Camembert de Normandie is the perfect example of a French cheese. Even before it received the AOC seal in 1983, it was the most copied cheese in the world. As an AOC cheese, it can only be produced in Normandy according to defined, traditional methods. This cheese is made from raw cow's milk. It has a white striated rind and a light yellow interior. His flavour is really fruity.
According to legend, this famous cheese was invented during the French Revolution by a farmer, Marie Harel. It is said that she developed Camembert in 1791 together with a priest, whom she hid on her farm. Napoleon III was an admirer of Camembert and served it at his court. In 1880 the engineer Ridel had the idea to wrap Camembert in a box of thin wood, allowing it to be sent on journeys and even exported.
Suggestions: You can eat it in croquette or fried.
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