Camembert a luscious, buttery, soft gourmet French cheese

Camembert Photographic Print
Garrett,...
9 in. x 12 in.
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Camembert is made from pasteurized cow's milk. At the start of its ripening process, it is crumbly and soft and gets creamier over time, usually 2-3 weeks. An affinage (the craft of maturing and aging cheeses) of 21 days is legally required.

The home of Camembert is Normandie, France but this famous cheese is reproduced throughout the world.

Camembert is named after a Norman village where there is a statue of its creator (Marie Harel). From time to time, the part of Marie Harel in the creation of the Camembert is contested, but history will have to keep her name, as long as nobody can find a more accurate one.

For more information refer to The French Cheese Guide.

• It is said that Camembert can be a source of artistic inspiration. There have been countless songs written about the splendors of the cheese. Salvador Dali even claimed that he came up with the idea of soft watches while indulging in Camembert cheese.


• In the early 1900's, Joël Hubaut created the sport of Camembert-throwing. Competitions in this sport still take place today, with the record being over forty meters.


• For a long time Camembert was used as a medicine for stomachaches, supposedly with great results. Joseph Knirim, an American visitor, was so convinced that his virus was cured by the cheese that had a statue of Marie Harel erected in the village.


• The taste of Camembert is so popular in the Norman area that they sell chocolate-covered camembert, camembert cider, and camembert ice cream, served on hot toast.

When buying Camembert, look for plump cheese that is soft to the touch. Avoid those with hard or cracked rinds, as this indicates that cheese did not age properly.

When cut open, Camembert should ooze slowly from the middle and the paste should have a clear yellow appearance. If the cheese looks extremely runny, it's overripe and probably unsafe for consumption. It will be bitter and rank.

Camembert is best enjoyed within seven days of purchase. Keep it refrigerated, tightly covered in its original packaging until ready to eat.

Note that when Camembert is first unwrapped, it may give off a slight odor of ammonia. This is normal for a cheese with a white exterior ripening mold. Just let it rest unwrapped for a little while and the ammonia scent will disappear.

As a rule, Camembert should be served at room temperature (or even warm) to bring out its slightly salty and buttery flavor. This makes the gooey cheese even easier to spread on your favorite crackers or French baguette.

Camembert also makes a fine table cheese or luxurious addition to a cheese board. It's perfect with grapes, berries, and melon and even more luscious with toasted nuts and sweet pears.

Camembert pairs beautifully with French Champagne and red wines such as Bordeaux or Beaujolais. In Normandy, Camembert is enjoyed with Calvados, a locally made dry apple brandy. Like Camembert, it's considered one of the world's greatest.

The Good News: A small serving of camembert is a good source of Calcium and Phosphorus.

The Bad News: Even a small serving of camembert has high Total Fat, Sodium, Cholesterol and Saturated Fat.

So remember...... moderation.

Why have just baked Camembert when you can have this special version?

This little after dinner dish is so easy to prepare. Make it ahead and store in the refrigerator and then you have it ready to pop in the oven. Definitely a crowd pleaser!

Ingredients

1/4 cup butter (60 ml)
Zest of 2 lemons
1/4 cup chopped walnuts, toasted (60 ml)
pinch cinnamon
1 teaspoon sugar (5 ml)
8 ounces wheel of Camembert (4-inch in diameter) (227 grams)
4 sheets phyllo
Chutney, for serving, optional
2 apples or pears, cut into wedges

Directions

1. Preheat oven to 350 degrees F.
2. Add the butter and ½ the amount of lemon zest to a small saucepan. Melt the butter over medium heat. Remove from heat and let butter infuse with the lemon zest for 5 to 10 minutes. (Don't remove the lemon zest.)
3. Add the chopped walnuts, cinnamon, sugar and the remaining ½ of lemon zest to a small bowl. Toss to combine.
4. Cut the sheets of phyllo into 12 x 12-inch squares.
5. Brush one phyllo square with the melted butter. Sprinkle with some of the walnut mixture. Place the second square of phyllo directly on the top of the first. Brush with the melted butter. Sprinkle with more of the walnut mixture. Place the third square of phyllo on top. Brush with more melted butter. Sprinkle with remaining walnut mixture. Place remaining square of phyllo on top and brush with more melted butter.
6. Place the wheel of Camembert in the centre of the phyllo. Fold the corners of phyllo into the centre, twisting together to create a loose rosette on the top of Camembert. Brush phyllo wrapped Camembert with more butter.
7. Place the phyllo wrapped Camembert on a baking sheet lined with parchment paper. Bake until phyllo is golden brown and crisp, about 12 to 15 minutes.
8. Wait 10 to 15 minutes before serving the baked Camembert, that is, if you cut into it too soon, the cheese will be runny and just ooze. Serve with your favourite chutney and wedges of pear or apple.

Yield: 8

Receipe on Foodnetwork Canada

Both are bloomy-rinded, aged (though not for very long) semi-soft fromages, with reputations for being among the crown jewels of French cheeses.

The differences between the two can be subtle, especially to an untrained palate, but this is not remarkable when you consider that Brie and Camembert are made from the same exact "recipe," a fact unknown to many.

The variations in the two come about from their sizes and their different terroirs, a French word meaning something akin to "sense of place."

Pictured is a round of camembert cheese along with a triangular slice of brie.