Camembert+Cheese

=Camembert Cheese = The original Camembert cheese was made by a farmer from Normandy in the late 18th century. However, the Camembert that we know today was made by M. Ridel, an engineer, in 1890. He devised a box to help transport cheese from France to places overseas, specifically America. The cheese in the box grew hard, and then softened after three weeks. This became known as Camembert.

The cheese is made of unpasteurized cow's milk. The milked is first warmed, and mesophilic bacteria (organisms that grow best in moderate temperatures) are implanted into the milk. After that, rennet (a complex of enzymes produced in the stomachs of ruminant animals) is also added. While cooking, the molds are turned every 6 to 12 hours. This is done to let the whey (the liquid remaining after milk had been curdled and strained) drain evenly from the curds. After 48 hours, the cheese is done cooking. At this point, it is hard, crumbly, and bland. The cheese is finished by ripening for 3 weeks. This makes the cheese nice and soft. Though the cheese has an intense savory flavor, watch out for the smell, as it is very earthly and barnyard like.

Camembert is a French cheese, since it was created in Normandy. Therefore, the cheese is going to be found all throughout France.