Camembert Camembert, a soft, creamy, surfaceripened cow’s milk cheese was reputedly first made in 1791 by Marie Harel, a farmer following the advice from a priest. However, the origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheese making process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to the US where it became very popular. These boxes are still used today. Le fromage le plus célèbre Frances Since the first Camembert was made from unpasteurized milk, the AOC variety “Camembert de Normandie” is still required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. Camembert: By Heather Opolony Category Manager, Cheese Before the science of mold was understood, the color of Camembert rind 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. Brie versus CaMeMBert Brie cheese is a similar soft cheese, also made from cow milk. However, there are differences; brie originates from the Île de France and camembert from Normandy. Traditionally, brie was always produced in large wheels and thus ripened differently. When sold, brie typically has been cut from a larger wheel and therefore its side is not covered by the rind. In contrast, camembert is ripened as a small round cheese fully covered by rind changing the ratio between rind and inner part of the cheese (this affects the taste). It thus tends to be sold in thin round wood containers. FroM the outside in If delicious were a state, it’s capital would be camembert. This seductive cheese has a silky inside with a bloomy white rind that ripens the cheese from the outside in. Camembert has a delicate, salty taste and is famously served in France with baguette bread; it is also excellent served with fruits or nuts and is best eaten at room temperature. Maintaining tradition Camembert was famously issued to French troops during World War I, 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. Pairing Notes Wine: Beaujolais, Pinot Noir, Syrah, Champagne, Chardonnay, Ciders and Fruit Beers, Madeira and Port Food: Plain water crackers, Apples, Pears, Grapes, Dried Fruits, Nuts and Chutneys. 6 ~ Fresh Products 2013 - 2014 Annual Catalog