| CAMEMBERT |
 Description:
Well known throughout
the world, Camembert is the cheese the most often copied, but connoisseurs know
that the true Camembert comes from only five departments in Normandie. It is
produced from raw milk and ladled into cheese vats. A genuine Camembert
mentions the production process on its packaging. A good cheese is "affine"
(matured) to the very heart of cheese. Its pate is a clear yellow with a
delicate, subtle salty taste.
Texture:
The rind is stripped, with a white
velvet, and red pigments. The dough is a clear yellow.
Taste:
It has a delicate, subtle salty
taste, with a fruity tang. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1984 |
| Weight |
 |
250 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
