What kind of milk is Camembert cheese made from? Camembert cheese: product information and recipes. Grilled Camembert Cheese

Camembert is one of the most common soft French cheeses in the world. Its history begins at the end of the 17th century. It is recognizable by its natural tender crust, covered with a special food-grade white mold without a strong odor. This type of cheese is characterized by a round shape. It provides uniform radial maturation from a soft stretchy middle to hard edges. Gourmets prefer Camembert to a neutral rosé or white wine that doesn't compete with the voluminous flavor of the cheese. When it comes to cooking, Camembert is inextricably linked to many exquisite recipes in French cuisine. It is added to salads, soups, sauces, pastries, desserts and, of course, served in its natural form with Provence herbs.

Camembert cheese continues to mature throughout its shelf life, while changing its structure, taste and aroma.

Watch how real cheeses ripen: the process takes place gradually already in the package from the edges to the core of the cheese. They do not contain chemical substitutes, preservatives and harmful additives. Shelf life is only 45 days.

TECHNICAL SPECIFICATIONS:

Mass fraction of fat in terms of dry matter - 45.0%
Ingredients: pasteurized milk, cream, edible salt, using starter (mesophilic and thermophilic lactic acid microorganisms), white mold culture, milk-clotting enzyme preparation of microbial origin, calcium chloride sealant.

Shelf life: 45 days from the date of production, subject to storage conditions. After opening the package, consume within 24 hours.

Storage conditions: storage temperature from 0°С to +6°С and relative air humidity from 80% to 85% inclusive (including after opening the package).

Nutritional value of 100 g of the product: fats - 18.0 g; proteins - 16.5 g.
Energy value of 100 g of the product: 954.0 kJ / 228.0 kcal.

TU 9225-012-61835428-2015

Manufacturer: Mega-Master LLC,
442147, Russia, Penza region, Nizhnelomovsky district, s. Virga, st. Lesnaya, 5

Distributor/Authorized Organization: IMEKS LLC, 121170, Moscow, Kutuzovsky Prospekt, 36, building 10.
Telephone for consumers, in case of claims: 8 495 580 7308

YOUNG CHEESE

First two weeks- the youth of the cheese. A firm white core, a velvety white rind and a small amount of cream just below the surface. The aroma and taste of the cheese is delicate, mushroomy. This is the taste most Russian cheese lovers are accustomed to.

MATURE CHEESE

Third and fourth weeks- the maturity of the cheese. This is the time for an incredibly delicate creamy component. The shell is gaining hardness, and the middle melts in the process of maturation. The surface of the cheese acquires a milky hue, and the taste and aroma become creamy and spicy. An ideal choice for those who are accustomed to classic cuisine and want new sensations.

Not every product on which molds have settled is edible. A completely different matter is blue cheese. Few people know the benefits and harms of such an exquisite dish, and therefore our demand for it is low. Not everyone decides to purchase this delicacy. Some are put off by its appearance and cost. It's time to get acquainted with this exclusive.

In the world of delicacies: about the benefits of blue cheese

For their production, cow or goat milk is used. Although the collection of these cheeses includes many varieties, they all contain milk cheese (30 g per 100 g), protein (20 g), essential amino acids (arginine, valine, tryptophan, histidine). They contain large amounts of the most important trace elements - phosphorus, calcium. They are presented in such a combination that allows them to be fully absorbed.

This product itself has many health-promoting properties, and specially grown mold adds additional therapeutic and prophylactic qualities to it.

The value of elite varieties of cheese for human health:

have an anti-inflammatory effect (due to the presence of penicillin);
normalize digestion;
supply calcium to the body, and mold improves its absorption;
normalize the balance of hormones;
relieve chronic fatigue, eliminate insomnia - this important property is provided by the presence of pantothenic acid;
have a positive effect on the psycho-emotional state: the use of blue cheeses causes an increased synthesis of serotonin (it is called the "hormone of happiness"), because they contain tryptophan and histidine;
contribute to the formation of melanin in the skin: this substance provides protection from harmful UV radiation;
put in order the work of the intestines, prevent bloating: Penicillium cheese fungi form favorable conditions for the reproduction of "good" bacteria, and also eliminate the processes of fermentation and decay;
support the heart, have a beneficial effect on the state of blood vessels, reduce the risk of blood clots, increase blood flow (this action is associated with the presence of vitamin K in their composition);
thin the blood;
protect against heart attack, stroke;
saturate the body with proteins: a piece of “moldy” cheese contains more protein than a similar portion of fish or meat;
have a rejuvenating effect, have a regenerating and wound-healing effect.

Important! Even if funds allow, such a dish should not be eaten daily and in large quantities. The recommended norm for a relatively healthy person is 50 g per day, and in no case on an empty stomach!

Why are aristocratic cheeses dangerous?

In our minds, mold is associated with a spoiled product. But in the states where blue cheese comes from, its benefits are discussed, and no one even remembers the harm. Such a product is considered a masterpiece. The truth, as always, is somewhere in the middle. There is still a danger in using it.

Side effects of cheeses with "cultural" mold:

violation of the intestinal microflora: dysbacteriosis can occur if you eat more than 50 g of cheese per day;
exacerbation of chronic diseases of the gastrointestinal tract;
allergies: with individual intolerance to penicillin, a moldy delicacy will provoke rashes and other allergic symptoms.

It is strongly not recommended to indulge in such delicacies for pregnant and lactating women. Soft, moldy cheeses are inhabited by listeria, bacteria that provoke infectious diseases. In the expectant mother, they will cause fever, vomiting, fever. This can turn into a real disaster - there will be pathologies in the development of the baby or a miscarriage will occur.

On the special medicinal properties of different varieties

When spores of Penicillium roqueforti are added to the cheese substance, blue cheese is obtained. Its benefits and harms are due to the fact that it contains a lot of protein and calcium. The greenish-bluish mold is found inside these cheeses rather than covering their surface.

The most famous representatives in the collection of "blue" cheeses:

"Roquefort"

This is the famous green mold cheese, the benefits and harms of which require a separate discussion. It is made from sheep's milk, populated by a fungus. It is endowed with anti-inflammatory properties, therefore it alleviates the condition with arthritis, gout, inflammation of the joints. Such cheese reduces the risk of cardiovascular pathologies, slows down the aging process and prevents cellulite from appearing. Its calorie content is 337 kcal per 100 g.

"Gorgonzola"

This is blue cheese. Its benefits and harms are no less multifaceted. Thanks to peptides, it has an antithrombotic effect. This cheese is a powerful aphrodisiac. It has a positive effect on the immune system, helps bone growth, and has antioxidant properties. Its minus is the calorie content of 351 Kcal.

"Dor Blue"

Fights stress, improves blood clotting, protects against carcinogens. Contains 354 kcal.

"Stilton"

Normalizes cholesterol, metabolism, improves blood composition, prevents dehydration. It has 353 kcal.

Penicillium fungi are not found in the "wild" nature, they were invented and grown by man as a result of a long and painstaking artificial selection. Such fungi are grown on the walls of special cellars, where cheese with white mold ripens. Its benefits and harms are also specific.

The mold of such cheese contains amino acids that accelerate the recovery of affected organs and tissues. The range of these delicacies is not too wide. It includes Brie and Camembert. A white fluff of mold covers the top of the cheeses.

Important! For the first sample, it is better to take Brie cheese.

Read also:

What are the benefits of whey?
Buckwheat honey: benefits and harms to the body

The first close acquaintance with such cheeses turns out to be the last for many, because most of them have a very specific ammonia flavor. Not everyone manages to fall in love with such “usefulness” from the first time. You can recognize all the gastronomic advantages of blue cheeses and appreciate the contribution to the “health business” only when you thoroughly taste them. This product needs a special approach!

Blue cheese belongs to aristocratic products, for the production of which domesticated spores of Penicillinum camamber (white mold) or Penicillinum roqueforti (blue) are used. There is also orange, which is obtained by washing with white sea water or wine.

Mold cheeses have an unusual delicate taste. There is a limited range of this product on the Russian market due to its high price. The most common blues are German Dor Blue, Italian Gorgonzola, British Stilton and French Roquefort. Cheeses with white mold Camembert and Brie are also popular.

Is blue and white cheese healthy, should it be included in a family or personal diet? Let's figure it out!

How to choose a good one and check the quality

High-quality blue cheese should only be purchased from stores or supermarkets that you trust. Blue varieties should be visible in section.

Cheeses with white mold are often sold in small packages. When choosing a product, you need to pay attention to the following factors:

Smell. The product with blue mold smells pungent and strong, with a hint of mushroom. With white - has a weak gentle, barely perceptible mushroom aroma with a mossy aftertaste.
A strong ammonia smell means incorrect storage conditions or an expired shelf life, which should not exceed two months.
The composition, which should include only milk (fresh or sour), cheese making enzymes, penicillin bacteria and salt. The presence of dyes, preservatives and other food additives means that the product is fake.
Taste. It should be clean, leaving a pleasant aftertaste after tasting. A quality product melts in your mouth, has a delicate texture without dry and hard inclusions.
On the cut, the cheese mass should be continuous, no holes. The latter means a gross violation of technology in production.
To the touch, high-quality cheese is elastic, slightly springy.

You should also pay attention to the quality of the mold. White is a delicate white fluff or crust covering the surface of the cheese mass. Inside such a product, as a rule, remains white. The exception is Brie Noir in a pink hue, but it is unlikely to be found on the shelves of Russia.

Blue varieties have marbled blue or turquoise blotches throughout the cut. Solid mold throughout the cheese mass means a solid age of the product. Its consumption is not recommended.

Composition, calories per 100 grams, nutritional value and glycemic index

Most cheeses, including moldy ones, are made from full-fat cow's milk. Home - from whole, and industrial - from boiled. A number of elite blue cheese aristocrats with a savory taste are made from goat's milk. For example, Tanguy, Picadon, Shabishu-du-poitou. Roquefort is made from sheep.

The nutritional value of the entire range of products depends on the fat content and quality of the original milk. However, it has been established that the average calorie content is approximately 350 kcal / 100 g.

The composition of all blue cheeses includes:

milk fat - 30 g / 100 g;
proteins - 20 g / 100 g.

There are no carbohydrates in the product. This means that the glycemic index is zero, that is, all types of blue cheese delicacies can be safely enjoyed by people with diabetes.

Also in this product there are essential amino acids:

valine;
arginine;
histidine;
tryptophan.

These substances cannot be synthesized by the human body on its own. They must be supplied with food. Valine and histidine in combination with milk fat have a strong regenerating effect. Capable of rejuvenating body tissues.

Histidine and tryptophan are involved in the synthesis of the hormone serotonin, without which the emotional life of a person becomes dull.

The cheese elite is distinguished by a high content of such trace elements as calcium (530 g/100 g) and phosphorus (390 mg/100 g). They are completely absorbed, as the product contains another magical compound - lecithin, which balances the nervous system and has a beneficial effect on digestion.

Considering the composition, do not forget about penicillin, which produces mold. Vitamins in blue cheeses contain a small amount. The most valuable of them is K, which promotes blood thinning and has a wound healing effect.

On the pages of our site you will also learn a lot of interesting things about the benefits and harms of Adyghe cheese, as well as the rules for choosing a quality product!

From our next material, learn about some of the beneficial properties of cottage cheese, as well as original recipes for cooking dishes from this valuable product.

Do you know why kefir is useful? Let's talk about the healing qualities and content of nutrients in this drink in this article: table of contents

Health Benefits

Due to the presence of penicillin, all mold aristocrats have an anti-inflammatory effect.

All cheeses are very useful, but thanks to cultivated fungi, they acquire the following useful properties:

activate the absorption of calcium;

promote the synthesis of melanin in the skin. This helps to neutralize the harmful effects of the sun's rays.

normalize bowel function, preventing flatulence and dysbacteriosis;

restore hormonal balance, improve the psycho-emotional state due to the increased production of glucocorticoids secreted by the adrenal glands;

contribute to the rapid healing of wounds, due to the presence of the amino acids valine and histidine;

have a beneficial effect on the work of the heart muscle improve the condition of blood vessels. Vitamin K and substances secreted by germinated mold spores prevent the formation of blood clots and activate blood flow.

It should be noted that for optimal well-being, the daily intake of cheese should not exceed 50 g.

Features of influence on the human body

Blue cheese is especially useful for people suffering from lactose intolerance. These products do not have it. But there is milk fat in combination with lecithin and essential amino acids, which have a strong tonic and tissue-restoring effect.

What is useful for adult men and women

Elite varieties, in addition to easily digestible calcium and milk fat, also contain protein, which is necessary to maintain healthy muscles and connective tissues.

Varieties with white mold are rich in conjugated fatty acids with anticancer properties.

For women, an elite product is useful in preparing for pregnancy when the body needs to create a supply of calcium and phosphorus.

Also, daily moderate consumption of mold cheese relieves premenstrual syndrome and prevents the development of depression.

Men these products are necessary for high physical and mental stress.. Tryptophan will give inspiration, and lecithin will prevent creative burnout.

Due to its high nutritional value and expressive piquant taste, a small amount of cheese creates a feeling of satiety and comfort without burdening the stomach.

IMPORTANT! With the abuse of blue cheeses, an increase in body weight is possible due to the high calorie content. Headaches may also appear as a reaction of the body to an excessive amount of cheese fungi.

During pregnancy and lactation

At this crucial time for women, it is strictly forbidden to eat blue cheese.. Cheese dough is a favorable breeding ground for Listeria. These pathogens can trigger the development of listeriosis in a pregnant or lactating woman.

An organism with normal immunity can successfully ignore this disease. Unfortunately, during pregnancy and lactation, listeriosis can be accompanied by high fever, fever, and vomiting.

This is fraught with spontaneous abortion, fetal developmental disorders and infection of the baby during breastfeeding.

Is it harmful to children's health

For children under 12 years old, it is better to offer ordinary cheeses. The use by babies of moldy elite varieties threatens the development of listeriosis. This disease can slow down the physical and intellectual development of the child, weaken his immunity.

Listeria and its effects on the human body are still poorly understood.. Therefore, there is no guarantee that the baby will receive full treatment when infected. After 12 years, you can begin to accustom your child to elite cheeses to form healthy eating habits.

Better start with Bree. It has a delicate texture and a slightly pronounced aroma of champignons.

In old age

In adulthood, if possible, it is very useful to pamper yourself with blue cheese. These products, when used in moderation, successfully resist the following diseases:

heart failure;

osteoporosis;

atherosclerosis;

age depression.

They also improve memory and increase mental activity.

Potential danger and contraindications

The main danger of mold cheeses is individual intolerance to penicillin and listeria infection with low body immunity. Do not eat cheese also in the presence of the following diseases:

fungal, including thrush;

arthritis and polyarthritis;

asthma and neurodermatitis.

The product should be used very carefully for obesity and a tendency to puffiness due to the rather high salt content, especially in varieties with blue mold.

You will learn some more interesting facts about the benefits and harms of blue and white cheese - an exquisite delicacy - from the following video clip:

The product is best eaten in the evening because calcium is absorbed by the body at night.

The optimal amount is 30 g, but not more than 50 g with daily use. Traditionally, all elite varieties can be eaten with bread, but without butter. The exception is Roquefort.

Cheeses with white mold such as Brie or Camembert go well with soft white bread, and blue varieties are usually eaten with crispbread.

All products go well with fruits, especially pears and grapes. The best friends of these aristocrats are dry and semi-dry wines.

Dry red wine is served with cheeses with white mold. Piquant sharp taste of blue mold cheeses is perfectly emphasized by semi-dry white wines.

Read on our website all about the beneficial properties of koumiss, and why this miraculous drink is recommended by nutritionists for those who want to lose weight!

In the next article, we will talk about how chicken eggs are useful for the body of men, women and children, and whether this product has contraindications.

A few facts about the healing properties of quail eggs, as well as some useful recipes using a dietary product, can be found here: table of contents

Application in cooking Brie, Roquefort, Dor Blue and other varieties

Blue cheese is served at the end of dinner or late lunch as an independent dish or as part of a cheese plate. Spicy varieties are used in the preparation of sauces for spaghetti. The product with blue mold can be grated and sprinkled on a vegetable salad.

The preparation of various sandwiches is widespread. For example:

Roquefort rubbed with oil, spread on warm white bread toast, trimming the crusts first.

Mix Brie with Dijon mustard. You can spread thin Armenian lavash with this mixture, roll it into a tube and leave it in the refrigerator for a day. Then cut diagonally and serve with grape juice or any dry wine.

Cut the Conference pear into slices, put a piece of Dor Blue on top of each.

All products go well with thin dessert pancakes and black coffee.

From this video you will learn the recipe for making a delicious and light salad from the chef using blue cheese:

Use for weight loss

Moldy aristocrats do not contribute to weight loss, but they can be included twice a week in the diet of any low-calorie diet.

These products give an unforgettable taste experience., good mood and quickly create a feeling of satiety.

Those who want to lose weight should eat these cheeses with fruits and vegetables. This combination will allow you to fully absorb all the beneficial substances without gaining excess weight.

When purchasing elite cheese with mold, one must not forget about its proper storage. To do this, it is advisable to purchase a special cheesecake, which, together with the product, should be kept in the refrigerator at a temperature of 5-7 degrees.

Until recently, cheese with white mold was considered an overseas delicacy, but now there are domestic producers whose products are not inferior in taste to world brands.

Can you eat white mold on cheese? Products with fungal colonies are considered missing, and it is strictly forbidden to eat them. But white mold is an exception. White mold on food is considered noble and quite suitable for human consumption. Moreover, this type of Penicillinium fungus is used in the production of not only cheeses, but also sausages.

The benefits and harms of white mold cheese

White mold on cheese is useful only if it is specially settled on the product and all technological requirements are met. Otherwise, if the fungus appeared as a result of the expiration date of the product or if it was stored improperly, then eating such a missing fermented milk product will bring nothing but harm. You may be interested in reading - What happens if you eat mold?

The benefits of white mold on cheese are as follows:

contains a large amount of calcium and promotes its absorption;

a small piece of cheese is a rich source of protein;

improves the production of melanin, which is very useful in the summer to protect the skin from sunburn;

has a preventive effect against stroke, heart attack, reduces the risk of blood clots;

vitamin B, contained in sour milk with mold, favorably affects the production of glucocorticoids, while improving stress resistance (energy during the day, good sleep at night);

improves the digestion process and prevents food from fermenting in the intestines;

with the fungus, hormones such as valine and histidine enter the body, accelerating the regeneration process in the human body.

In addition to the beneficial properties of Penicillium, the fermented milk product itself is also beneficial for health.

Why is white mold on food dangerous? With the frequent use of products with noble mold or the use of large portions of such dishes, instead of good, it is easy to harm the body.

The presence of fungal infections in the body can lead to negative consequences. This is due to an increased concentration of fungal infections in the body, to which the body reacts both to a disease and an inflammatory process.

During pregnancy, it is better to stop eating cheese with white mold, as unpleasant symptoms may develop. For example, fever, vomiting, which increases the risk of premature birth, miscarriage, fetal developmental pathologies.

Rules for selection and use

Industrial production of soft cheese with white mold guarantees the high quality of the product and the absence of possible damage to the product by pathogenic microflora.

Complete cleanliness must be observed in production premises, and only pure and high-quality products must be selected for the preparation of cheeses.

Preparation is carried out in several stages:

spores of the fungus are introduced into the required amount of skimmed milk to thicken;

milk whey is removed from the cheese mass and the mixture is left;

then the mass is pressed and left to dry.

The premises have a favorable microclimate with a stable temperature and a high level of humidity. The racks on which the cheese heads are “prepared” are maintained in a sterile condition. Transportation is also carried out in compliance with all necessary requirements.

A serving that will benefit and not harm - 50 grams per day. In this case, it is necessary to take into account the possible manifestations of individual intolerance. Therefore, you should not immediately eat the entire fifty gram piece of cheese. It is better to spread the portion over several doses a day. If you eat a large portion of such a delicacy at a time, then dysbacteriosis and intestinal upset will surely break out.

When choosing a cheese with a touch of noble mold, pay attention to the following nuances:

properly prepared and fresh cheese has a soft structure and does not crumble;

the number of fungal colonies should not exceed the volume of the product. Such cheese is already overcooked and the spores have swallowed up most of the head - it is better to refuse to buy such cheese;

it will not be difficult to distinguish homemade cheese from industrial cheese - mold on homemade cheese is localized in places, and on the industrial head the layer is even and uniform;

unripe cheese is covered with a whitish fungal fluff, and stale has a dense yellowish layer of mold.

Popular product varieties with white mold

Cheeses with white mold differ from similar delicacy dishes in that the white fungus penetrates only into the upper layers of the head and covers the entire surface. The cheese mass under a layer of fungus becomes tender, juicy, a pleasant aroma with a mushroom flavor appears.

Bree

Brie cheese is one of the most popular varieties. It melts well, so it can be used to make pizza, sandwiches. Due to its soft structure, this fermented milk product is often used for making soups and sauces.

Small cubes of the product can be added to the potato side dish, which will give the dish a certain piquancy. Fried Brie pieces with maple syrup make a wonderful breakfast. Cheese cut with apples, pineapple, melon will look good on the festive table.

Boulet d'Aven

Boulette d'Aven is difficult to confuse with other varieties of noble cheeses. It features a bright orange crust, which is a layer of dried ground paprika. One of the varieties is a spicy variety of cheese, which is covered with chili pepper instead of paprika.

The dairy product has a rather unpleasant odor, however, like other French blue cheeses. Pairs well with gin and red wine.

Camembert

The head of Camembert should stand in the room for a while before serving. At room temperature, the cheese acquires a softer and more delicate texture. You need to cut the Camembert like a cake, not slices.

Baguette slices with cheese and nuts, combined with pieces of fruit, will satisfy the taste delights of any gourmet. It will be a real pleasure to drink rose wine with cheese and fresh herbs.

Neuchâtel

This type of cheese differs not only in taste, but also in unusual shapes. Neuchatel is rectangular, in the form of a heart and a barrel. Like other types of soft cheeses with a layer of fungus, they open with pieces of crispy bread (baguette). A glass of red wine will emphasize the taste of the dish.

Blue cheeses gradually moved from the category of exotic to familiar products like spiced bread or jamon. You no longer need to go to France for real brie - just go down to the nearest supermarket. But what lies behind the dense snow-white crust and viscous creamy texture of the cheese?

The Physicians Committee for Responsible Medicine claims that the product is 70% dangerous trans fats, and the remaining 30% is a good source of calcium (Ca). What you need to know about blue cheeses and how safe are they for the human body?

General characteristics of the product

Cheeses with white mold are delicate, fatty creamy pulp and a dense snow-white crust.

For the production of the product, special types of mold from the genus Penicillum are used, which are safe for the human body. The maturation period of cheeses is about 5 weeks and can vary in both directions depending on the variety and characteristics of the product. The shape of white cheese is standard - oval, round or square.

Interesting: cheeses with white mold are considered the smallest group compared, for example, with blue ones. They appeared much later on the shelves of supermarkets and for a long time retained a high cost.

Popular product varieties with white mold

Bree

It is this type of blue cheese that has gained particular popularity. It is a soft cheese made from cow's milk. Its name is associated with the French province, which is located in the central region of Ile-de-France - this place is considered the birthplace of the product. Bree has gained worldwide popularity and recognition. It is made in almost every corner of the planet, bringing a special touch of individuality and geographical recognition. That is why it is customary to talk about the Brie family of cheeses, and not about a specific product.

Historical note: Brie has long been considered a royal dessert. Blanca of Navarre, Countess of Champagne, often sent a white cheese head as a precious gift to King Philip Augustus. The entire royal court was delighted with the taste and aroma of cheese, so for every holiday, the retinue was looking forward to another moldy gift. Henry IV and Queen Margot also made no secret of their love for the Brie.

The peculiarity of brie is a pale color with subtle grayish blotches. The delicate texture of the pulp is covered with a layer of noble mold Penicillium camemberti or Penicillium candidum. Most often, the product is made in the form of a cake with a diameter of up to 60 centimeters and a thickness of up to 5 centimeters. The mold crust is characterized by a pronounced ammonia aroma, and the cheese itself gives off a slight smell of ammonia, but this does not affect its taste or nutritional properties.

Young brie has a delicate mild taste. The older the cheese, the more sharp and spicy notes in its flavor palette. Another rule that applies to brie is that the spiciness of the cheese depends on the size of the tortilla. The thinner it is, the sharper the product. Cheese is produced on an industrial scale at any time of the year. It belongs to the so-called universal French cheeses, as it is equally well suited for a family lunch or a special gourmet dinner.

Advice. To achieve a delicate texture and dense crust, remove the brie from the refrigerator a few hours before the meal. The optimum storage temperature is +2 to -4 °C.

Boulette d'Aven

It is a French flavored cheese made from cow's milk. The name of the product is associated with the city of Aven. It was with Aven that the rapid history of blue cheese began.

Initially, skim cream from cow's milk was used for the base of the cheese. Over time, the recipe changed, and the main component was the fresh sediment of Marual cheese. The raw materials are crushed, mixed with an abundance of seasonings (tarragon, cloves, pepper and parsley are most often used), after which they are shaped into balls or cones. The cheese crust is tinted with a special annatto plant, sprinkled with paprika and white mold. The ripening period of cheese is from 2 to 3 months. During maturation, the crust is periodically soaked in beer, which provides additional flavor and aroma accents.

Triangular or round pieces of cheese weigh no more than 300 grams. The product is covered with a moist red crust, which consists of paprika and mold. Under it hides a snow-white pulp with bright splashes of spices. The fat content of the product is 45%. The main flavor notes are provided by tarragon, pepper and milk base. Boulette d'Aven is eaten as a main course or served as an appetizer with gin or red wines.

Camembert

It is a type of soft fatty cheese. It, like most cheese products, is prepared on the basis of cow's milk. Camembert is painted in a pleasant light creamy or snow-white shade, covered with a dense crust of mold. The outside of the cheese is covered with Geotrichum candidum, on top of which the fluffy mold Penicillium camemberti additionally develops. The peculiarity of the product lies in the taste - a delicate creamy taste is combined with noticeable mushroom notes.

Interesting: the French writer Léon-Paul Fargue wrote that the aroma of camembert is comparable to the “smell of the feet of God” (Le camembert, ce fromage qui fleure les pieds du bon Dieu).

Camembert is based on whole cow's milk. In some cases, a minimum amount of skimmed milk is introduced into the composition. From 25 liters of milk liquid, you can get 12 heads of cheese with the following parameters:

thickness - 3 centimeters;

diameter - 11.3 centimeters;

weight - 340 grams.

Hot weather can adversely affect the ripening of the product, so the cheese is prepared from September to May. Unpasteurized milk is poured into massive molds, left for a while, then rennet is added and the mixture is waiting for it to curdle. During production, the liquid is stirred periodically to prevent the cream from settling.

Ready clots are poured into metal molds and left to dry overnight. During this time, Camembert loses about ⅔ of its original mass. In the morning, the technology is repeated until the cheese acquires the necessary structure. Then the product is salted and put on the shelves for maturation.

Important: the growth and type of mold depends on the temperature of the room in which the cheese ripens. The specific taste of Camembert is formed by a combination of different types of mold and their subsequent development. If the sequence is not followed, then the product will lose the necessary texture, crust and taste.

Camembert is transported in light wooden boxes or several heads are packed in straw. The shelf life of cheese is minimal, so they tend to sell it as soon as possible.

Neuchâtel

A French cheese made in Upper Normandy. The peculiarity of the nechatel lies in a dry dense crust covered with fluffy white mold and elastic pulp with a mushroom aroma.

The manufacturing technology of the nechatel has not changed much over the several centuries of the existence of the product. Milk is poured into warm containers, rennet, whey are added and the mixture is left for 1-2 days. After that, the whey is drained, mold bacteria are launched into the vat, after which the cheese mass is pressed and left to dry on wooden racks. The neuchatel is salted by hand and left to mature in the cellar for at least 10 days (sometimes the ripening period is extended to 10 weeks to achieve a sharp taste and mushroom notes).

The fat content of the finished product is 50%. The crust is formed dry, velvety, completely covered with white uniform mold. Neuchâtel is known for its special form of serving. It is most often prepared and sold in the shape of a large or miniature heart rather than the traditional oval, circle or square.

Useful properties of the product

Behind the specific smell and unattractive appearance lies not only a masterpiece of cheese production, but also a storehouse of benefits for the human body. The Penicillium mold that coats the product is considered noble and extremely beneficial. Why?

In cheese production, Penicillium roqueforti and Penicillium glaucum are most often used. They are added to the mass by injection, after which they are waiting for the maturation and growth of mold. Penicillium fights against pathological bacteria in the body, kills harmful microflora, cleanses the intestines and improves the functionality of the heart.

Scientists have identified a specific phenomenon called the "French Paradox". The paradox itself is that France has the lowest rate of heart attacks in the world. This is attributed to the abundance of red wine and cheese with noble mold in the daily diet of the French. Cheese is indeed known for its anti-inflammatory effect. It helps cleanse joints/arteries, protects them from heart attack/arthritis, and improves performance.

Interesting: Penicillium slows down the aging process of the human body and, as a nice bonus, helps get rid of cellulite.

White mold cheeses contain retinol (vitamin A), calciferol (vitamin D), zinc (Zn), magnesium (Mg), potassium (K), and calcium (Ca). All of these nutrients help maintain the health and quality of our body.

Useful properties of cheese:

strengthening of the bone skeleton, muscular system and teeth;

reducing the risk of developing multiple sclerosis;

improvement of control over one's own psycho-emotional state, harmonization of the nervous system;

normalization of metabolic processes;

additional protection and strengthening of the immune system;

control of water balance in cells and tissues;

increase in working capacity, stimulation of brain cells, improvement of memory and cognitive functions;

reduced risk of developing breast cancer;

start the process of natural breakdown of fats.

But there is also the other side of the coin. The main component of cheese is milk of animal origin. Scientists have proven that an adult does not need milk, and drinking plenty of fluids leads to unpleasant symptoms - acne, intestinal problems, poor metabolism, allergic reactions, nausea and vomiting.

If possible, give preference to cheeses based on sheep or goat milk. They contain less milk sugar, which we stop absorbing when we reach 5-7 years. The main thing is not to abuse the cheese. This is a fairly high-calorie product with an abundance of saturated fats, an excess of which negatively affects a person. Limit yourself to a few bites to enjoy the taste, but satisfy your hunger with organic meats, vegetables, fruits, or grains.

Why is cheese dangerous?

Salt

Cheese is recognized as the most salty product. According to the Consensus Action on Salt and Health, it is ranked #3 behind bread and bacon. For every 100 grams of dairy product, there is an average of 1.7 grams of salt (the daily requirement is 2,300 milligrams). The abundance of salt in white, moldy heads far exceeds the dosage that inhibits the growth of harmful bacteria. The constant excess of dietary sodium leads not only to violations of the functionality of the body, but also to addiction.

Hormones

How do hormones get into brie or camembert? The answer is simple - through cow's milk. Cheese products also contain pus from the animal's bladder. Often, manufacturers do not care about the quality of the supplied product, but about personal gain. In this case, cows on farms receive injections of hormones and antibiotics instead of proper care. All these unnatural enzymes penetrate the milk of the animal, and from there - into the human body. The result is the development of osteoporosis, hormonal imbalances, prostate and breast cancer.

Formation of dependence

According to statistics, in modern America they consume 3 times more cheese than 40 years ago. The effect of a food drug is remarkably similar to that of an opiate - it deceives the nerve cells and the stomach, forcing us to consume the product uncontrollably.

Fact: people who depend on sugar and fat are helped by the same medications as drug addicts with an overdose.

Enzymes, which are strikingly similar to narcotic ones, are formed in the internal organs of cows, and their principle of movement is absolutely identical to hormones. The situation is aggravated by the consumption of cheese. We are used to using it not only as an independent dish, but also as an addition / sauce / seasoning to the main meal.

Bacteria that threaten pregnancy

Listeria monocyotogenes bacteria can concentrate in unpasteurized milk, poultry and seafood. They cause the infectious disease listeriosis. Symptoms of the disease:

vomit;

pain in the muscular corset;

chills;

jaundice;

fever.

All these symptoms are especially dangerous during pregnancy. Listeriosis can cause premature birth, miscarriage, sepsis/meningitis/pneumonia in the fetus. That is why doctors recommend completely eliminating soft cheeses with white mold for the period of pregnancy and breastfeeding.

The problem of ethical production

There are many doubts about the ethics of the production of the product. You should not trust the inscriptions "organic" and "vegetarian", it is best to carefully study the composition. Most cheeses are prepared with the addition of rennet enzymes. This is the fourth section of the calf's stomach. In the vast majority of cases, producers use enzymes from newly born slaughtered calves.

Important. If you want to eat vegetarian cheese, make sure that the ingredients include fungi, bacteria, or genetically modified microorganisms instead of rennet.

Is it really necessary to give up cheese with white mold? No, the main thing is to carefully study the composition and know when to stop. Try to avoid foods with a lot of additives and preservatives. Look for products that comply with GOST (state requirements), and not TU (organizational requirements) and do not eat a whole head of cheese in one sitting - stretch the pleasure. Approach nutrition from a rational point of view and be healthy!

Cheese has been considered one of the most delicious delicacies since ancient times. The situation has not changed even now. In some countries it is called the product of happiness. There are several reasons for this. First, it is an elite product. Secondly, it stimulates the appetite. Thirdly, cheeses are very useful, thanks to the nutrients they contain (phosphorus, proteins, calcium, vitamins). To date, such products are presented in a wide variety. This is Camembert cheese, and the famous Roquefort, and mozzarella, and many other varieties. 665 varieties of cheese have a seal of quality. But no one can say exactly how many different species there are. There are many, even very many.

When mold is edible...

Do you know which cheeses are considered the most delicious? Of course, with mold.
Contrary to the fears of ignorant people, it is not dangerous to health. After all, these are special types of food mold from the genus Penicillium. It is she who gives the product an original taste. It can cover the cheese head with a delicate crust on top, or it can be inside in the form of thin veins. Almost all blue cheese is made from cow's milk. The famous Roquefort stands apart. It uses sheep's milk.

Types of blue cheese

Mold can be of different colors: greenish, blue, blue, white. However, a general classification has been adopted, dividing such cheese into 2 main types.

Blue cheeses. Their maturation takes place inside, resulting in a bluish coating on the surface, and the cheese itself is riddled with thin blue-green veins. It resembles marble coloring. This alone testifies to the elitism of the product. Mold fungi are introduced into the cheese mass using long needles. This species includes Roquefort, Stilton, Gorgonzola.
White cheeses. Their feature is a thin white crust, resulting from the spraying of penicillin. The main representatives of this species are brie (cheese) and camembert. They are characterized by the smell of moss, damp earth. Depending on the ripening time, such cheeses can have a different taste. For example, Camembert cheese with white mold can have a pronounced mushroom note. Brie has an ammonia-like smell.

A little about monuments

How amazing is our life. Did you know that monuments are erected not only to people and animals? It turns out that some foods can also be honored with this honor, for example, camembert cheese with white mold. In the small town of Vimoutier in 1928 a monument was erected to him. But the cheese itself appeared long before that.

The History of Camembert Cheese

It all started in 1791. Then a revolution was raging in France. Marie, a young Norman peasant woman, sheltered the priest Charles Bonvoost in her house. She saved his life by providing shelter, and he, in gratitude, revealed to her the secret of a great culinary masterpiece. At that time, no one knew the recipe for a surprisingly delicious cheese. Marie took advantage of the generosity of the priest and a year later in her native village of Camembert began to sell cheese of the same name.

And almost a century later, Marie's grandson offered to taste a piece of cheese to Napoleon III. The emperor was delighted after tasting the delicacy. Since then, Camembert cheese began a proud procession through France. Napoleon demanded that he be constantly served at the table.

But the history of cheese does not end there. In 1890 another significant event happened. Engineer Riedel invented a special round wooden box designed to transport and store cheese. It is she who is today considered the hallmark of the product. Thanks to this device, Camembert cheese began to be exported outside of France and sold all over the world.

Today, this product is made not only in this country. Its production was successfully mastered in the USA and Holland, Denmark and Germany.

Camembert Making Secrets

This amazing product has a soft texture. This is a very fatty cheese. Its peculiarity is that it is made from whole cow's milk, in no case pasteurized. To make it of high quality, cows are grazed on special pastures. Ready cheese can have a different color. Sometimes it has a dark brick hue, sometimes a pale cream.

Production technology

The process of making this cheese is seasonal, it starts in September and ends in May. Two servings of milk with an interval of several hours are poured into a special container with a lid. A couple of hours after the addition of rennet, fermentation begins. So that the cream does not have sediment, the mass is constantly stirred. At rest, the mixture is left only for one night, so that unnecessary liquid is drained. After the mass begins to easily separate from the mold, salt is added to it and placed on special shelves. The cheese is left there until mold appears.

Then it is sent to special chambers called drying rooms. They maintain the desired level of humidity and temperature. There, the cheese gradually matures, the mold continues to grow and acquires a well-known gray-blue hue. And only then it is transferred to the basement, where the mold slows down its growth. It becomes reddish-brown, and the cheese itself becomes viscous.

This is how camembert cheese is made.

Product highlights

The piquancy of the cheese gives the taste of mold, which can be compared with mushroom. For those who do not know what to do with the crust, we can give a little advice: do not try to cut it off. It is quite suitable for eating. According to gourmets, this is the beauty of the product.

Camembert cheese is so tender and buttery that it literally melts in your mouth. You are provided with an indescribable feeling.

The only negative is that this cheese does not keep for long, so it is often sold unripe. However, he can reach the condition at your home. Just don't store it in the fridge. This cheese loves coolness and darkness. And also air, so in no case wrap it in plastic.

In addition, the cheese head cannot be cut if you want the cheese to ripen at your place. Violate the integrity of the product only immediately before serving.

There are several types of this cheese. All of them have some differences in calorie content and their own nuances of taste. Among the varieties common in our country, one can single out Castello Camembert cheese.

There is also President Camembert. Its distinctive feature is the fact that it is made from pasteurized milk and has a more neutral taste.

Camembert cheese: the benefits of a French delicacy

This French gift is not only delicious. It is also good for our health, however, if eaten in small quantities.

This product contains a whole set of amino acids necessary for our body. Therefore, it is simply indispensable for people who are engaged in intensive intellectual or physical labor.
Calcium and phosphorus make the use of this cheese useful in diseases such as arthrosis, arthritis, as well as in banal fractures.
This dairy product has a beneficial effect on tuberculosis and cancer.
There is practically no lactose in camembert, so its use is not contraindicated even for those people who have individual intolerance to dairy products.

However, do not forget that mold fungus contains antibiotics in its composition. It follows that the frequent use of cheese can disrupt the intestinal microflora. In addition, it sometimes causes listeriosis in children and expectant mothers. The cause of this disease lies precisely in unpasteurized milk.

Recipes with camembert cheese

It is recommended to open a box of cheese 2 or 3 hours before serving. It pairs well with light rosé or white wines. It can be consumed with crackers or sweet citrus fruits. Gourmets share this recipe: a cracker, a piece of cheese and a slice of tangerine. They say that such a simple dish at first glance has an amazing taste.

Have you tried cream soup with this cheese? It is very tasty and nutritious, so you will surely like it.

In a pan in olive oil, fry the onion along with the minced meat.
When you get a ruddy mass, pour vegetable broth into it and bring to a boil.
Broth pepper, salt, add marjoram.
Peel the Camembert cheese and finely chop. Can be grated on a coarse grater.
Mix the resulting cheese mass with curd cheese and cream.
Carefully pour this cooked milk trio into the saucepan and stir.
Ready soup can be eaten with croutons or crackers.

As you can see, camembert is suitable for eating both fresh and after heat treatment. And its taste will not leave you indifferent.

Camembert cheese is an exquisite dish that can decorate any table. This product is consumed in its natural form with pleasure, and also becomes an ingredient for sandwiches, salads, pies and other dishes.

What is it and what are they made of?

The description of Camembert cheese should begin with the fact that it is a soft cheese with white mold. The taste and smell of the product is quite specific. The cheese smells like champignons or some similar forest mushrooms. However, some reviews contain comparisons such as "barnyard", "asphalt" and "earth". It cannot be said that Camembert is bitter - on the contrary, its taste is very delicate, sweetish and creamy. By the way, the crust is also edible, and the consistency of the pulp is viscous and extremely pleasant.

Usually Camembert is made from cow's milk, whole and not subjected to pasteurization, although goat cheese also takes place. The fat content of the product reaches 45%, which is not the highest figure. This type of cheese will ripen from three to six weeks - by the way, the color of the head and even its taste will depend on this.

What should real cheese look like?

When determining a real Camembert, the first thing to look at is the crust - it should be dense, white, sometimes with brownish or reddish streaks. The cheese head can resemble a flat cylinder with its shape, the height of which does not exceed three and a half centimeters. The diameter of the piece will be equal to eleven centimeters. Camembert is always produced in the same size, in addition, packed in a neat wooden box. Such containers allow you to transport and store the product without damaging its external characteristics.

When cutting a piece of Camembert, you can find light yellow flesh, very viscous and creamy. The consistency should be uniform and move from dense edges to a soft center. If the opposite is true, it warns that the cheese has been ripening under improper conditions. The crust should be white, although a blue-gray situation is also possible.

It is important to mention a couple of words about the smell - it is quite pleasant, so if notes of ammonia are found in the mushroom amber, this indicates that the product is overripe.

The piece is greasy and soft to the touch. Do not be afraid if suddenly after cutting a semi-liquid substance is found - such Camembert is ripe and is especially appreciated by gourmets.

Benefit

Camembert is very useful for restoring strength - both physical and mental, this feature explains the presence of a large number of amino acids in the product. Calcium and phosphorus, as you know, are responsible for strengthening the skeletal system, which means that nails, teeth and other parts of it will come into better condition. Camembert can even prevent tooth decay.

It's a great idea to introduce cheese into your diet while recovering from a fracture. In addition, the available potassium strengthens blood vessels and benefits the cardiovascular system.

The presence of beneficial bacteria has a positive effect on the condition of the gastrointestinal tract, and the melanin in the mold prevents burns after excessive exposure to sunlight. Of course, we should mention the fact that Camembert has an extremely low lactose content. This leads to the fact that people suffering from its intolerance can safely eat cheese.

Harm

Camembert cheese is not recommended for pregnant women, nursing mothers and children under the age of seven. The problem is that the milk from which the cheese is made is not pasteurized, which means that listeriosis is likely to appear. In addition, cheese should not be abused by those who have extra pounds, cholesterol and hypertension. The rest of the people are only advised to stick to the nominal daily dose of fifty grams, and everything will be fine.

calories

The calorie content of 100 grams of the product is approximately 300 kilocalories. In addition, the same amount of Camembert contains 19.8 grams of protein, 24.26 grams of fat and 0.46 grams of carbohydrates. Cheese is rich in various proteins and fats, as well as essential amino acids. Even in the composition you can find vitamins and other useful elements - mainly phosphorus and calcium.

Period and methods of storage

It is worth saying that Camembert, unlike many other cheeses, needs to mature a certain number of weeks. In food, it is recommended to use it somewhere at the end of the fifth week. Therefore, when buying cheese, be sure to look at its expiration date.

Best of all, when five days are left before the expiration - it is on these days that the taste will be as pleasant as possible.

Of course, it is categorically not recommended to use a dairy product with an expired shelf life. Expired cheese will begin to multiply bacteria that can harm the digestive system.

How to eat and with what to combine?

The main rule of using Camembert is that it should not be eaten immediately from the refrigerator. The fact is that at low temperatures the product loses its taste characteristics, and its texture begins to resemble oil, which is not very pleasant. Therefore, it is better to get it out of the cold, let it rest for about half an hour, and then consume it.

For your information: while the product is still solid, it will be much more convenient to cut it into fragments of the required size. In addition, if there is mucus, it will also have to be removed. So that the knife does not stick to the cheese, it would be good to wet it with hot water.

In France, the place where Camembert cheese was invented, it is customary to serve it with a crust of fresh rustic bread. In urban areas, it is recommended to give preference to pieces of baguette sprinkled with olive oil and slightly toasted in the oven or crackers. If Camembert has a semi-liquid consistency, then it is a good idea to serve it with spoons.

The cheese product can be served both with a crust and cutting it off - it all depends on specific taste and aesthetic preferences. Of the alcoholic beverages, red wine is the most recommended. It is worth observing one rule: not cheese is a snack for alcohol, but cheese is washed down with alcohol.

In addition to bread, cheese is usually combined with nuts, grapes, pieces of melon, pear or apples. To form a plate, in addition to different types of cheeses, it would be good to prepare crackers, almonds and sweet berries.

The French, true connoisseurs of this cheese, prefer to do a very strange thing - cut off the crust from a piece and dissolve the pulp in a cappuccino. It is believed that the drink is both satisfying and no less appetizing. The combination of cheese and a fresh croissant will be delicious. Unusual, but extremely alluring will be a combination of Camembert and honey or berry jam with sourness. Do not forget about the possibility of adding the product to soup, salad or pie.

For example, with Camembert, you can cook a wonderful fig-bacon salad.

Ingredients:

salad mix;
30 grams of finely chopped walnuts;
three fig fruits;
six slices of smoked bacon;
a few cherry tomatoes;
a tablespoon of honey;
one head of Camembert;
four toasts;
a cup of flour;
three eggs;
breading mix.

Refueling will be prepared from:

a tablespoon of mustard;
two tablespoons of wine vinegar;
five tablespoons of olive oil;
shallots;
spices.

If the bacon is raw, then first it is removed for ten minutes in an oven preheated to 200 degrees. At this time, halves of figs are fried in a frying pan in honey - no more than a couple of minutes on each side. Greens, halves of tomatoes, chopped bacon and figs are laid out in a bowl, the ingredients are sprinkled with nuts on top. The head of Camembert is cut into eight identical fragments, after which each one is rolled in flour, egg and breading step by step.

The dairy product is removed into a deep fryer heated to 170 degrees Celsius. It will be possible to get it when the pieces turn golden. After removing excess fat with a paper towel, Camembert will also be added to the common bowl. Everything is topped with dressing.

How to cook at home?

Camembert cheese at home is relatively easy to prepare. From the dishes you will need to prepare a large saucepan with a volume exceeding four liters. Do not give preference to enameled or aluminum containers. Then you will need molds - cylinders with holes that allow you to express the whey. The absence of a bottom in this case is even considered a plus. Holes should also be present in the covers. Of course, a thermometer will come in handy, but we should not forget about a plastic box suitable for storage in the refrigerator.

It is better to take pasteurized milk, in the amount of three liters, and mesophilic starter, in the amount of 75 milliliters. In addition, you will need calcium chloride in the form of one ampoule of a ten percent aqueous solution, an enzyme capable of coagulating milk in an amount of 0.1 grams, and a couple of pinches of dry mold cultures. It is also worth preparing two-thirds of a tablespoon of salt.

Milk is placed in a water bath and heated to 32 degrees Celsius, after which the fire is turned off. The starter is mixed with 75 milliliters of water until a homogeneous solution is obtained, after which it is poured into milk. Everything is neatly mixed, and the surface of the liquid is sprinkled with mold. For three minutes, the future cheese is stirred from top to bottom, and then combined with calcium chloride. After another ten minutes, an enzyme, previously dissolved in 50 milliliters of water, is added to the liquid. Everything is mixed and set aside for a little more than half an hour.

After a specified period, Camembert will become like jelly. It is cut into cubes with sides of one and a half millimeters and set aside for eight minutes until all the whey is gone. Then the cubes are put on fire - the temperature is again 32 degrees, and everything is mixed for about twenty minutes. The whey is poured into a bowl, and the dense part is compacted into molds, after which you have to wait a couple of hours and turn the cheese over.

For the next four hours, Camembert should be turned over every half hour. Finally, everything is laid out in a plastic container lined with paper towels. The paper will need to be changed when it gets wet, and the head turned over daily. In two weeks, mold will grow on Camembert. This will be a sign that the product can be wrapped in foil and put in the refrigerator for a month until fully ripe.

You can learn a lot of interesting information about this cheese from the video below.

Relatively recently, Camembert cheese made its way to the post-Soviet space behind the Iron Curtain. How to eat this product, so far, not everyone knows. No, it's not spoiled processed cheese. Mold and the characteristic smell of unwashed socks are an essential attribute of the delicacy. In this article, we will tell the fascinating story of the invention of Camembert, explain how to distinguish an authentic product from a surrogate that is made outside of France. We will also explain how this cheese is served, what it is served with and, most importantly, how it is eaten. Should I cut off the moldy crust and eat away the soft center, or bite like that? Is this product useful and does it have any contraindications? You will learn about all this from this article.

What is "Camembert" with mold

How to eat this we will tell later. For now, let's characterize it. Outwardly, "Camembert" is similar to another cheese - "Brie". Both of them are covered with snow-white mold. But "Brie" is produced in a triangular slice, and "Camembert" - in the form of a circle in a wooden box. High fat content and more pronounced taste are the main distinguishing features of our cheese. Already at room temperature, the middle of Camembert becomes like melted ice cream. By the way, it was this property that prompted Salvador Dali to create his masterpiece - “fluid hours”. French Camembert cheese from Normandy has a rich creamy taste with hints of mushrooms and eggs. Not everyone likes the aroma of a delicacy. However, the smell should not be pungent and ammonia-like - this is a sign that the cheese has gone bad. Real French "Camembert" is produced only in its natural form - creamy. Any variations on the theme "With garlic", "With mushrooms", "With bacon", etc., like processed cheese, are not allowed. Camembert should have a dense moldy crust and a soft center.

The history of cheese

During the French Revolution of 1791, a certain Norman peasant woman, Marie Arel, hid a persecuted priest from the province of Brie in her home. He taught her how to cook cheese the way they do at home. But not only wines have terroir. The cool, rainy climate of Normandy breeds very different herbs than those in the drier central region of France. And this directly affects the fat content of the milk that cows give. That is why the younger brother of Brie, who first received the name Normandy Cheese, came out completely different, although the same recipe was used in its manufacture. For nearly a century, it has been a modest regional product, Camembert cheese. How to eat it correctly, and what it is, gourmets from high society did not know. The name "Camembert" was given in 1863 by Napoleon III. Or rather, not him, but the master of ceremonies, who presented the delicacy as "cheese from the Norman village of Camembert." The emperor fell in love with the delicacy so much that a railway was laid in the province to deliver the product fresh to Paris.

How it is prepared

Cheese "Camembert" ... How to eat and serve a delicacy is a special topic. Just like its preparation. And they make it from fresh, that is, unpasteurized milk of cows grazed in the fat meadows of Normandy. It is first heated with special bacteria, rennet enzyme is added and left to ferment. After an hour and a half, the thickened curd is transferred into a cylindrical shape. Twice a day it is turned over so that the contents turn into a homogeneous mass. Then each circle is salted and sprinkled with the fungus Penicillium camemberti, which gives the cheese an amazing snow-white mold. After that, "Camembert" ripens from three weeks to a month.

Cheese "Camembert": how to eat and serve

Since this product is very fatty, it solidifies like butter in the refrigerator. But at the same time, its taste and aroma are not felt. You need to get the cheese out of the refrigerator ahead of time and cut the circle into portioned segments, like a cake. Then let the product come to room temperature. Before you eat "Camembert" with mold, set the table with fresh fruits and nuts. This cheese is considered dessert. You can put on the table and a vase with sour jam (cranberry, currant). "Camembert" is appropriate in the composition when less or more characteristic cheeses are served on the board along with it. Be sure to accompany the enjoyment with young red wines that have low tannins, cider or calvados.

"Camembert" as part of other dishes

We do not forget, however, that for a long time the product was not a parlor delicacy, but the usual food of the Norman peasants. They used Camembert cheese for various gastronomic purposes. How to eat this product - in its pure form or as part of pies or hot sandwiches - is up to you. Cheese melts easily, and therefore the first thing that came to the mind of the peasants was to make a kind of fondue out of it. Pieces of heated fresh, crispy baguette were dipped into the melted Camembert and ate like that. Try the Norman cheese “peasant style” too.

The benefits and harms of "Camembert"

This type of cheese contains choline, a substance that normalizes cholesterol levels and strengthens cell membranes. Camembert also contains sodium, and in large quantities, and potassium. These minerals prevent dehydration of the body, strengthen the cardiovascular system. Like any fermented milk product, Camembert is good for bones, hair, nails, and teeth. It also strengthens the nervous system. But one should also take into account the high fat content that Camembert cheese has. Contraindications to the consumption of this product can only be for those who are on a diet. Calorie "Camembert" - three hundred units per hundred grams.