It may come as a surprise that I haven't tried Camembert cheese but it's true. Sure I've had Brie, a very close relative to Camembert, but they are NOT the same cheese as I was to learn.
Ile De France, Camembert
Region: Camembert, Normandy
Description: Round mold rind with pale yellow creamy inside
Claim to Fame: Issued to troops in WW1
HISTORY: Camembert comes from the town of Camembert in Normandy. It was first made in 1791 by Marie Harel following advice by a priest from Brie. Usually unpasteurized, but in modern times cheese producers use pasteurized milk for safety, Camembert is aged for at least 3 weeks. In 1890 a round wooden box started to be used to help distribute it over longer distances, namely America where it became popular. It became wildly known during World War 1, when it was issued to the French troops. Today Camembert is a one of the most well-known and loved Cheeses from France.
The taste was different from Brie. It was similar but the mold was far less noticeable, overall it was a nutty and earthy flavor with musty hints of mushroom. The rind itself was softer than the Brie rind and wasn't as firm. I decided to try it with the Brie favorite, a pear, but to my surprise it didn't go as well with it. It easily spread on a cracker and that was very tasty. It definitely melts in your mouth and I kept going back for more. Cutting it got tricky so use a long knife that will cut the entire length of the cheese.
CHEESE FACT: Mozzarella is most consumed cheese in the world.
Thank you for reading and I hope you will check back with my next entry in this series!