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Camembert

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Country: France
Region: Normandy
Texture: Semi-Soft Bloomy Rind
Type of Milk: Cow
Aging time: 2-3 weeks
Pasteurized: By law in the US but not in most of Europe

Camembert is a bloomy rind, AOC cows milk cheese from the Normandy region in France. It is one of France's most popular cheese. It is believed to have been discovered by a farmer named Marie Harel, who hid a persecuted priest from the area of Brie. He taught her the style of cheese produced in his area. Over the years, the cheese had become more famous and Camembert became the most imitated cheese in the world. The cheese itself is fairly small, produced in a cylindrical shape that is only 4 inches in diameter. Its pate is supple and ivory colored and its rind is white and velvety. Its taste is creamy and rich, with underlying flavor characteristics of mushrooms, garlic, and salt.

 

Camembert Cheese on Foodista

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