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Cookbook:Camembert Cheese

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Camembert Cheese
CategoryCheeses

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Camembert is a soft cows' milk cheese originally made in Normandy, France.

Characteristics

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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

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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.

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

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Category Camembert recipes not found

References

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  1. 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.
  2. 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.
  3. 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.
  4. 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.