677:. Traditionally, Brie was produced in large wheels measuring either 22.9 cm (9 in) or 36.8 cm (14.5 in) in diameter. As a result, Brie takes longer to ripen compared to the smaller Camembert cheeses. When sold, Brie is typically cut into segments from the larger wheels, although some variations of Brie are sold as small, flat cylinders. Consequently, the sides of Brie segments are not covered by the rind. On the other hand, Camembert is ripened as a small round cheese measuring 10.2 cm (4 in) in diameter by 3.2 cm (1.26 in) in thickness, and it is fully covered by its rind. This difference in size and rind coverage gives Camembert a slightly stronger flavor compared to Brie ripened for the same duration. Once the rind is cut on Camembert, it typically emits a more pungent aroma than Brie.
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701:. Modern variations in packaging include cartons and tin cans, with a ring-pull tab for opening (Camembert in metallic boxes does not exist on the French market). The cardboard boxes are reserved for the low-cost camemberts. The product is the same as in the wooden container, wrapped dry in a paper/foil wrapper, and not immersed in brine or oil.
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The origin of the cheese known today as
Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel, devised the wooden box that was used to carry the cheese and helped to send it for longer
680:
In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky flavor. The texture of
Camembert is also softer than that of Brie. When warmed, Camembert becomes creamier, while Brie retains more of its structure when heated. These variations contribute to the contrasting
290:
variety "Camembert de
Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.
743:
make a variant called
Camembert Log. This is a long cylinder that is about 10 cm (4 in) in diameter and weighs 1 kg (2 lb). Fonterra also make conventional Camembert cheeses under their Mainland, Anchor and Kapiti brand names.
302:
and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the
401:, becoming firmly fixed in 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.
393:
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.
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to drain evenly from the cut curds; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing generally 250 grams (about 9 oz). At this point the fresh cheese is hard, crumbly, and bland.
234:
665:
and
Camembert are two similar soft cheeses that are both made from cow's milk. Despite their similarities, there are notable differences between them, including their origin, market shape, size, and flavor.
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cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, notably the US; a variant made from pasteurized milk is sold in these territories instead.
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974:
Martínez-Cuesta MDC, Peláez C, Requena T. Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
328:
and creamy interior texture characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport.
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region and having launched it into the wider world. She passed her secrets on to her daughter, whose husband, Victor Paynel, presented one of his wife's best cheeses to
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Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.
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735:. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert".
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distances, in particular to
America, where it became very popular. These boxes are still used today.
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A similar cheese is produced in
Hungary under the same name, the Czech Republic under the name
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908:) claims that Camembert was one of the first globalized, homogenized, and standardized foods.
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Kubíckováa, J.; W. Groscha (1998). "Evaluation of
Flavour Compounds of Camembert Cheese".
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Typically camembert tends to be sold whole in thin, round, wooden containers made from
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370:. She is credited with having refined a previously existing cheese recipe from the
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Making artisan cheese : 50 fine cheeses that you can make in your own kitchen
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Camembert cheese gets its characteristic odor from many compounds. These include
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in 1983. The AOC Camembert can only be made from raw, unpasteurized milk from
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The surface of each cheese is then sprayed with an aqueous suspension of the
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Farmhouse
Camemberts at the Salon international de l'agriculture
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774:"Brie vs Camembert - Health impact and Nutrition Comparison"
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206:
920:"One of the World's Great Cheeses Might Be Going Extinct"
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997:
On food and cooking: the science and lore of the kitchen
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The cheese was famously issued to French troops during
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The cheese is made by inoculating warmed cow milk with
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French products with protected designation of origin
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Significant contributors to odor of camembert cheese
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274:content than brie's typical 20% – 25% by weight.
250:. It was first made in the late 18th century in
1098:"Mainland Special Reserve Creamy Camembert Log"
711:
476:, as well as volatile sulfur compounds such as
976:Critical Reviews in Food Science and Nutrition
347:Camembert was reputedly first made in 1791 by
1189:
866:The Simon and Schuster pocket guide to Cheese
378:, who gave to it his royal seal of approval.
8:
1074:. Cornish Country Larder Ltd. Archived from
868:. New York: Simon and Schuster. p. 44.
729:
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239:) is a moist, soft, creamy, surface-ripened
586:. Unsourced material may be challenged and
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1021:"Camembert vs Brie: What's the Difference"
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857:
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36:
650:Learn how and when to remove this message
389:were understood, the colour of Camembert
811:. Beverly, Massachusetts: Quarry Books.
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7:
681:characteristics of the two cheeses.
584:adding citations to reliable sources
1139:from the original on 9 October 2020
1108:from the original on 8 October 2020
282:The first camembert was made from
25:
918:Zimberoff, Larissa (2017-06-13).
436:(buttery flavoring for popcorn),
1161:
669:Brie cheese originates from the
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530:
516:
502:
488:
456:(degradation products of fats),
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150:
132:
1135:. Fonterra Co-operative Group.
1031:from the original on 2023-07-20
930:from the original on 2019-11-02
833:"The Invention of Marie Harel,
784:from the original on 2022-05-20
414:protected designation of origin
270:, albeit with a slightly lower
705:Camembert from other countries
355:, following advice from Abbot
266:in look, taste and texture to
1:
962:10.1016/S0958-6946(98)00015-6
984:10.1080/10408398.2010.536918
30:For the French village, see
1127:Anchor Food Professionals.
950:International Dairy Journal
673:while camembert comes from
416:in 1992 after the original
27:(Norman) French soft cheese
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898:Camembert: A National Myth
29:
1251:Bleu du Vercors-Sassenage
1025:whatdifferencebetween.com
324:produces the distinctive
131:
44:
1421:Sainte-Maure de Touraine
444:(degradation product of
138:Related media on Commons
1653:Surface-ripened cheeses
119:Camembert de Normandie
1050:"Camembert in Hungary"
999:. New York: Scribner.
995:McGee, Harold (2004).
978:2013; 53(4): 366-385.
835:Camembert de Normandie
730:
722:
712:
694:
408:Camembert de Normandie
407:
344:
317:Penicillium camemberti
298:bacteria, then adding
1386:Pouligny-Saint-Pierre
692:
357:Charles-Jean Bonvoust
339:
1321:Fourme de Montbrison
1306:Crottin de Chavignol
1170:at Wikimedia Commons
1104:. Fonterra Pacific.
864:Carr, Sandy (1981).
580:improve this section
478:S-Methyl thioacetate
428:Chemical composition
1502:Délice de Bourgogne
1401:Rigotte de Condrieu
1096:Fonterra, Pacific.
1072:"Cornish Camembert"
807:Smith, Tim (2005).
719:and in Slovakia as
326:bloomy, edible rind
1633:Cow's-milk cheeses
1607:Vacherin Mont d'Or
1452:Baguette laonnaise
1168:Camembert (cheese)
695:
548:Comparison to brie
404:The variety named
345:
284:unpasteurized milk
264:sometimes compared
228:[kamɑ̃bɛʁ]
1620:
1619:
1552:Mottin charentais
1497:Délice d'Argental
1440:Non-AOC varieties
1166:Media related to
1129:"Cheese Products"
924:www.bloomberg.com
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659:
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458:phenethyl acetate
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95:Not traditionally
54:Country of origin
16:(Redirected from
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1056:. Archived from
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1582:Saint Agur Blue
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1447:Abbaye de Tamié
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1316:Fourme d'Ambert
1236:Bleu d'Auvergne
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565:This section
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1371:Ossau-Iraty
1301:Coulommiers
1241:Bleu de Gex
778:Food Struct
741:New Zealand
640:August 2024
599:"Camembert"
399:World War I
372:Pays d'Auge
360: [
349:Marie Harel
268:brie cheese
219:-om-
92:Pasteurized
1627:Categories
1572:Rochebaron
1562:Port Salut
1406:Rocamadour
1366:Neufchâtel
1082:2014-11-26
1035:2023-06-15
934:2019-09-15
847:2007-06-21
788:2022-05-08
760:References
610:newspapers
446:methionine
296:mesophilic
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278:Production
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1341:Maroilles
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