Camembert de Normandie
Made from pasteurized or unpasteurized cow's milk
Country of origin: France
Type: soft, soft-ripened
Fat content: 45%
Colour: pale yellow
Flavour: buttery, creamy, smooth
Synonyms: Camembert Le Châtelain
Marie Harel, created the original Camembert cheese from raw milk, in Normandy, France, in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Cheesemakers producing the cheese Harel's method can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.
The fresh Camembert cheese is bland, hard and crumbly in texture when fresh. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum. It is meant to be eaten with cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.