| |
 | | Country of origin | France | | Region, town | Normandy, Camembert | | Source of milk | Cows | | Pasteurised | Not normally | | Texture | Soft-ripened | | Aging time | at least 3 weeks | | Certification | Camembert de Normandie AOC 1983, PDO 1992 Download high resolution version (837x800, 53 KB) Camembert, a type of Protected Designation of Origin cheese made in France. ...
For other uses, see Normandy (disambiguation). ...
Camembert is a commune located in the Orne département of the Basse-Normandie région in France. ...
COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...
Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...
Year 1983 (MCMLXXXIII) was a common year starting on Saturday (link displays the 1983 Gregorian calendar). ...
It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ...
Year 1992 (MCMXCII) was a leap year starting on Wednesday (link will display full 1992 Gregorian calendar). ...
|
Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northwestern France. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
For other uses, see Normandy (disambiguation). ...
Production
Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ...
COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...
A glass of cows milk. ...
Moldy cream cheese Molds (British English: moulds) are various fungi that cover surfaces as fluffy mycelium and usually produce masses of asexual, sometimes sexual spores. ...
This page meets Wikipedias criteria for speedy deletion. ...
We dont have an article called Penicillium camemberti Start this article Search for Penicillium camemberti in. ...
BIC pen cap, about 1 gram. ...
Characteristics When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes more runny and strongly flavoured as it ages.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature. For other uses, see Bread (disambiguation). ...
For other uses, see Wine (disambiguation). ...
Download high resolution version (837x800, 53 KB) Camembert, a type of Protected Designation of Origin cheese made in France. ...
Download high resolution version (837x800, 53 KB) Camembert, a type of Protected Designation of Origin cheese made in France. ...
For other uses, see Normandy (disambiguation). ...
History Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy, thanks to advice from a priest who came from Brie.[1] 1791 (MDCCXCI) was a common year starting on Saturday (see link for calendar) of the Gregorian calendar (or a common year starting on Tuesday of the 11-day-slower Julian calendar). ...
For other uses, see Normandy (disambiguation). ...
For other uses, see Brie (disambiguation). ...
However, the origin of the cheese we know today as camembert is more likely to rest with the beginnings of the industrialisation 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 America where it became very popular. These boxes are still used today. Year 1890 (MDCCCXC) was a common year starting on Wednesday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Monday of the Julian calendar). ...
Before fungi were properly understood, the colour 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. Divisions Chytridiomycota Zygomycota Ascomycota Basidiomycota The Fungi (singular: fungus) are a large group of organisms ranked as a kingdom within the Domain Eukaryota. ...
The cheese 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. “The Great War †redirects here. ...
The cheese is said to have inspired Salvador Dalí to create his famous painting, The Persistence of Memory. Its "melting" watches were inspired by the sight of a melting wheel of over-ripe Camembert.[citation needed] Salvador Domingo Felipe Jacinto Dalà i Domènech, Marquis of Pubol (May 11, 1904 – January 23, 1989), was a Spanish surrealist painter born in Figueres, Catalonia (Spain). ...
La persistencia de la memoria (1931) or The Persistence of Memory is quite possibly the most famous painting by artist Salvador DalÃ. The painting has also been popularly known as Soft Watches, Droopy Watches, The Persistence of Time or Melting Clocks. ...
The Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983. It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ...
Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...
Image File history File links Download high-resolution version (1024x768, 155 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Camembert (cheese) ...
Image File history File links Download high-resolution version (1024x768, 155 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Camembert (cheese) ...
Chemical composition Camembert cheese gets its characteristic flavor from many naturally occurring chemical substances, including ammonia, succinic acid and monosodium glutamate and sodium chloride. When present, bitter notes may be caused by ornithine, cadaverine and citrulline. [2] For other uses, see Ammonia (disambiguation). ...
Succinic acid, originally called spirit of amber, is a carboxylic acid with the formula: HOOC-CH2-CH2-COOH At room temperature, pure succinic acid is a solid that forms colorless, odorless prisms. ...
This article is about monosodium glutamate as a food additive. ...
R-phrases 36 S-phrases none Flash point Non-flammable Related Compounds Other anions NaF, NaBr, NaI Other cations LiCl, KCl, RbCl, CsCl, MgCl2, CaCl2 Related salts Sodium acetate Supplementary data page Structure and properties n, εr, etc. ...
Ornithine is an amino acid, whose structure is: NH2-CH2-CH2-CH2-CHNH2-COOH Ornithine is one of the products of the action of the enzyme arginase on L-arginine, creating urea. ...
Cadaverine is a foul-smelling molecule produced by protein hydrolysis during putrefaction of animal tissue. ...
The chemical compound citrulline is an α-amino acid (AA). ...
See also Country of origin France Region, town Seine-et-Marne Source of milk Cows Pasteurised By law in the US and Australia, not in most of Europe Texture Soft-ripened Aging time at least 4 weeks Certification AOC, 1980, for both Brie de Meaux and Brie de Melun Brie is a...
References - ^ The Invention of Marie Harel, Camembert de Normandie web site
- ^ Kubíckováa, J.; W. Groscha (1998). "Evaluation of Flavour Compounds of Camembert Cheese". International Dairy Journal 314: 11-16.
Further reading Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.
External links Wikimedia Commons has media related to: |
Feeds |
Contact