Things You May Not Know About Camembert


Love Camembert? Who doesn’t?

But if you were to choose between Brie and Camembert, opt for the latter. You’ll get the same rich, creamy taste but without the unhealthy stuff. Ready to know more about this delectable treat?

Fun facts about Camembert

• Consider it a recipe gone badly, then back to good. History has it that a priest taught inventor Marie Harel the secret to making cheese from a land called Brie. That cheese should have been Brie, right?
• It is one of the four speciality kinds of cheese produced in Normandy, keeping Livarot, Neufchâtel and Pont-l’Évêque in good company.
• The Syndicat des Fabricants du Véritable Camembert de Normandie (Genuine Camembert of Normandy Makers Syndicate) was created because the Norman nobles were afraid that Camembert’s quality will drop because of it being produced outside of Normandy.
• It started the trend of using cheese in French popular cuisine culture when it was issued to French troops during the First World War. With high-fat content, along with vitamins and minerals, such as sodium, protein, riboflavin, calcium, vitamin B12, zinc, and phosphorous, it’s no wonder France was one of the Triple Entente powers at that time.

• It has a strong flavour but with only 45% milk fat. Compared to Brie’s 60%, it’s a healthier option.
• Camembert is not for the pernickety ones, because it should be eaten rind, moulds and all. No picking only on the white, not-so-gross part of the cheese. Look on the bright side, you won’t be throwing anything out.
• Its scent will remind you of hay in the barn or a funky, earthy smell. The perfect complement to an intense flavour.
• Never eat Camembert cold. Or any cheese for that matter. Bring it down to room temperature before you dig in or plop it in your mouth.
• Camembert will teach you about patience, because it’s best eaten six or eight weeks after it starts to ripen, not consumed immediately. The French call it affinage, which almost sound like “I’ve been waiting”.
• The law dictates that Camembert must be three weeks old, at the very least, before it’s packed and transported. Yes, it’s a crime to try to get your hands on it earlier.
• More than 50 million rounds of AOC Camembert de Normandie are produced annually in Normandy. That’s a lot of cheese to roll with.
• From Normandy, Camembert is also produced in other parts of the globe, including Brazil, Switzerland, Italy, USA and Japan. Where there are cows, this delectable treat can be made. Given its reputation as the world’s most famous French cheese, more producers are definitely in demand.

• Salvador Dali’s “The Persistence of Memory” was inspired by half-eaten Camembert left to melt during a sunny day. How he ended up dreaming about melting clocks after seeing melting Camembert is anyone’s guess. Then again, Camembert is round and white with brown specks.
• There are many ways to eat and serve Camembert – as is, with bread, with a fruit platter and mixed as an ingredient. Mac and cheese in Camembert, anyone?
Is your mouth watering for a wedge of Camembert? Go ahead, take a bite. Don’t forget to savour it every time.

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