Camembert
Camembert
Camembert (/kæməmˈbɛər/; French: [kamɑ̃bɛʁ]) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France.
Etymology
The term "Camembert" is derived from the Normandy region in northern France where the cheese is produced. The name "Camembert" is believed to have been given by the French revolutionist, Marie Harel, who named the cheese after the village where she made it.
Production
Camembert is made from unpasteurized cow's milk, and is ripened by the molds Penicillium candida and Penicillium camemberti for at least three weeks. If Camembert is made from pasteurized milk, it is called "pasteurized Camembert".
Related Terms
- Cheese: A dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein.
- Mold: A fungus that grows in the form of multicellular filaments called hyphae.
- Normandy: A region of France, known for its rich dairy products.
- Pasteurization: The process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.
See Also
External links
- Medical encyclopedia article on Camembert
- Wikipedia's article - Camembert
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