Camembert

Camembert. It is one of the cheeses most famous in the world originally made with milk from cows in Pays boom in the region of Normandy.

Summary

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  • 1 History
  • 2 Features
  • 3 Size
  • 4 Weight
  • 5 Elaboration
  • 6 Composition per 100 grams
  • 7 Benefits
  • 8 Culinary uses
  • 9 Recipes with Camembert
  • 10 Sources

History

In 1791 Marie Harel produced the first Camembert. In 1792 Marie Harel modified it and made it known to the world . His grandson Víctor Paynel, in 1863 spread it. In 1872, the producer Auguste Lepetit de Saint Maclou is famous for producing it. In 1890 J. Ridel began to use small round boxes made from thin sheets of wood to store it. In 1919 Roger laboratories begin to industrially produce the Penicillium Candidum mold, which is the fungus with which this cheese is produced . In 1950 huge plants are already emergingAutomated Camembert 1983. Normandy producers obtain the coveted DOC (Controlled Designation of Origin) seal for the Camembert label. There is in the town of Camembert a beautiful museum owned by Marc Prieu, who has collected more than fifteen thousand labels of this delicacy that constitute a very important illustrated chronicle of this famous protagonist of this story .

features

The Camembert Cheese is a soft cheese with a compact, firm but elastic paste, its shape is cylindrical and flat of French origin, its mass is raw, with a slightly spicy flavor and a yellowish- white color. Its differential feature is that its rind is covered by the very white “PEnicillium Camemberti” mushroom that causes the cheese to ripen from the outside in. It is one of the emblems of French gastronomy and must be consumed at room temperature.

Size

Its size is 10 ctms. in diameter .

Weight

Its weight 280 grs.

Elaboration

It is made with milk of cow in its entirety, it can be whole or slightly descremada.Su preparation is carried out in several stages. -In the first stage the milk is placed in containers of approximately 60 liters and heated to a temperature of 30º . It is important to carry out pasteurization at the appropriate temperature because when it is carried out at higher and longer temperatures, the dough when cut presents itself as a puff pastry. -Then a yeast is added , a substance that allows the cheesecan drain the whey better and ripen more quickly. -Then a quantity of rennet is added to the milk that will allow it to coagulate in one or two hours. -The second stage is performed in the right place where the temperature ranges between 18 or 20º. The milk is poured into appropriate molds whose bottom has holes to facilitate the elimination of the whey. This process is slow, lasting around 36 hours. The molds are covered with a tin plate that puts pressure on the pasta while removing accumulated air. The molds are placed on a grid made of wicker or fir rods . -The third stage is turning the cheeses several times and then they are removed from the mold and salted. The manufacture of camembert has spread widely inFrance and other countries, therefore, it is mandatory that each box be printed with the inscription of its place of origin.

Composition every 100 grams

Water – 46.78g Albumin – 19.71g Fat – 23.36g Carbon – 4.04g Calories – 322.86

Benefits

It has a high amount of calcium since it is a good food for the bones and its consumption during pregnancy is highly recommended since at these stages our body consumes it more. Eating camembert cheese and other foods rich in vitamin B2 can help overcome migraines and is beneficial for maintaining good eye and skin health . Foods rich in vitamin B2 or ribofravin, such as this cheese, are also useful to improve nervous problems such as insomnia, anxiety or stress.

Culinary uses

It can be consumed as a starter or after meals as a digestive dessert. It can also be fried by previously passing it through egg and breadcrumbs. Then fry it until golden, it can be served accompanied by red fruit jams or sweet and sour sauces . Pairing: They go very well with white wines of the year or young and soft reds and they are especially good with dry extra sparkling brut or brut nature, which help to clean the mouth of its creamy creaminess.

Recipes with Camembert

– salad with cheese camembert and eggplant -Cheese Fried Camembert with [[jam Raspberry -Tostaditas of Camembert and Brie

 

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