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Camembert cheese, more generally known as Camembert, is a French soft cheese. It originated in the village of Camembert in Normandy. Since 1983, the name Camembert de Normandie has been protected as Appellation d'Origine controlée (AOC).

Production

Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 250 grams in weight, which are wrapped in paper and boxed in thin wooden boxes.

Characteristics

When fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more runny and strongly flavoured as it ages.

Camembert can be used in many dishes, but it is popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which do not survive heating.

History

Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy. However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America where it became very popular. These boxes are still used today.

Before fungi were properly understood, the colour of Camembert rind was a matter of chance, most commonly blue-grey, with brown spots. From the early 20th century onwards the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard.

The cheese was famously issued to French troops in the First World War, becoming firmly fixed in the French popular culture as a result. It has many other roles in French culture, literature and history. It is now internationally known, and many local varieties are made around the world.

The cheese is said to have inspired Salvador Dalí to create his famous painting, The Persistence of Memory. Its "melting" watches were inspired by the sight of a melting wheel of over-ripe Camembert.

The Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983.

Related pages

Brie, a similar cheese from a different region

References

Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.

Other websites

Camembert website Archived 2007-11-24 at the Wayback Machine
Camembert AOC Archived 2010-07-29 at the Wayback Machine
Joseph Knirim, Marie Harel and the camembert cheese
Castello's Camembert
Saga Blue's Camembert

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@@ Line 1: / Line 1: @@
-[[File:Camembert.jpg|thumb|right|Camembert cheese]]
+[[File:Four cheese plates on the haven.jpg|thumb|Camembert Cheese from Cheese plate ]]
+[[File:Camember Val de Saone 03.jpg|thumb|Camembert cheese]]
 '''Camembert cheese''', more generally known as '''Camembert''', is a [[France|French]] [[soft cheese]]. It originated in the village of [[Camembert]] in [[Normandy]]. Since 1983, the name ''Camembert de Normandie'' has been protected as [[Appellation d'Origine Contrôlée|Appellation d'Origine controlée (AOC)]].
@@ Line 8: / Line 9: @@
 When fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more runny and strongly flavoured as it ages.
 Camembert can be used in many dishes, but it is popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which do not survive heating.
 == History ==
+[[File:Camembert de Normandie (AOP) 10.jpg|thumb]]
-Camembert was reputedly invented in [[1791]] by [[Marie Harel]], a farmer from [[Normandy]]. However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In [[1890]], an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America where it became very popular. These boxes are still used today.
+Camembert was reputedly invented in 1791 by [[Marie Harel]], a farmer from [[Normandy]]. However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation of the cheese-making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America where it became very popular. These boxes are still used today.
-Before [[fungi]] were properly understood, the colour of Camembert rind was a matter of chance, most commonly blue-grey, with brown spots. From the early 20th century onwards the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard.[[File:cheese camembert on a plate 02.jpg|thumb|left|Camembert cheese showing the wooden box]]
+Before [[fungi]] were properly understood, the colour of Camembert rind was a matter of chance, most commonly blue-grey, with brown spots. From the early 20th century onwards the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard.
+[[File:Tesco Camembert cheese with wooden box.jpg|left|thumb|Camembert cheese in wooden box]]
 The cheese was famously issued to French troops in the First World War, becoming firmly fixed in the French popular culture as a result. It has many other roles in French culture, literature and history. It is now internationally known, and many local varieties are made around the world.
@@ Line 21: / Line 23: @@
 The Camembert de Normandie was granted a [[protected designation of origin]] in 1992 after the original [[Appellation d'Origine Contrôlée|AOC]] in 1983.
-== Other pages ==
+==Related pages==
-* [[Brie|Brie cheese]], a similar cheese from a different region
+* [[Brie]], a similar cheese from a different region
+== References ==
+''Camembert: A National Myth'' by [[Pierre Boisard]] {{ISBN|0-520-22550-3}} claims that Camembert was one of the first globalised, homogenised and standardised foods.
 == Other websites ==
-* [http://www.camembert-country.com/cwp/ Camembert website]
+* [http://www.camembert-country.com/cwp/ Camembert website] {{Webarchive|url=https://web.archive.org/web/20071124113248/http://www.camembert-country.com/cwp/ |date=2007-11-24 }}
-* [http://www.camembert-aoc.org/ Camembert AOC]
+* [http://www.camembert-aoc.org/ Camembert AOC] {{Webarchive|url=https://web.archive.org/web/20100729021237/http://www.camembert-aoc.org/ |date=2010-07-29 }}
 * [http://vimoutiers.net/vimus/1926_joseph_knirimeng.htm Joseph Knirim, Marie Harel and the camembert cheese]
+* [http://castellocheeseusa.com/cheese/danish-camembert/ Castello's Camembert]
+* [http://saga-blue.com/saga%C2%AE-camembert/ Saga Blue's Camembert]
-== References ==
-''Camembert: A National Myth'' by [[Pierre Boisard]] ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.
 {{Food-stub}}
+[[Category:French cheeses]]
-[[Category:Cheeses]]
+[[Category:Orne]]
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