Cookbook:Camembert Cheese

| Cheese

Camembert is a soft cows' milk cheese originally made in Normandy, France.

Characteristics
The cheese is round, with a white and yellow bloomy, edible rind. The inside is soft and spreadable, with a fat content of about 45%, and the flavor is creamy with earthy notes. It can be made with pasteurised or unpasteurised milk, and is at its best when runny.

Selection and storage
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. You want the inside to be soft and creamy, with a slightly firmer center. Do not cut it open before it has adequately ripened—it will not continue to ripen after this.

Use
Camembert is often part of a cheese plate, and it goes well with acidic fruits to cut through the strong flavor. Similarly, it is best with a robust red wine.