Cookbook:Camembert Cheese
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| Category | Cheeses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese
Camembert is a soft cows' milk cheese originally made in Normandy, France.
Characteristics
[edit | edit source]The cheese is round, with a white and yellow bloomy, edible rind.[1] The inside is soft and spreadable, with a fat content of about 45%, and the flavor is creamy with earthy notes.[2][3][4] It can be made with pasteurised or unpasteurised milk, and is at its best when runny.
Selection and storage
[edit | edit source]Select a Camembert with a mild earthy odor and no blemishes or slimy spots. Avoid any cheese that smells strongly of ammonia, as this is an indication that it is overripe.[1] You want the inside to be soft and creamy, with a slightly firmer center.[4] Do not cut it open before it has adequately ripened—it will not continue to ripen after this.
Use
[edit | edit source]Camembert is often part of a cheese plate, and it goes well with acidic fruits to cut through the strong flavor.[1][4] Similarly, it is best with a robust red wine.[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c America (CIA), The Culinary Institute of (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.