Generality
Camembert is a flowered rind cheese (or frosted if you prefer), produced from cow's milk. It therefore belongs to that group of cheeses - such as the Brie and the Caprice des dieux - characterized by a soft and whitish crust, whose appearance closely resembles that of a flowery meadow (→ flowery crust), covered with a layer of frost (→ sinus frosted crust).
The first historical traces that document the appearance of Camembert date back to the 13th century AD and, as can be deduced, identify it near the homonymous village (Camembert, in Normandy, then in the north-west of France).
There are various types, respectively produced both nationally and in other parts of Europe, but the "original" one is undoubtedly the Norman French; also in Italy some kind of Camembert is produced and the best known is that of the Langhe.
Normandy Camembert (from raw milk) is one of the French cheeses most indicative of the French dairy tradition, therefore it earned the AOC ( Appellation d'Origine Contrôlée ) titles in 1983 and PDO ( Protected Deisgnation of Origin ) in 1992; this last certification is comparable to our PDO (Protected Designation of Origin ).
Remaining in the Gallic context, of Camembert one could distinguish three main types: the PDO of Normandy, the artisanal products produced elsewhere and those of industrial type. Normandy Camembert and artisanal ones are made exclusively from raw milk, while for industrialists pasteurized liquids are used.
Chemical Nutritional Composition
Camembert needs a minimum fat content of about 45% (estimated on the dry substance); this is certainly an important quantity, which imposes specific restrictions in the nutritional field, however we must not forget that camembert is a useful dairy product:
- For the plastic contribution of high biological value proteins
- For ossification, thanks to the concentrations of calcium and phosphorus
- For the skin; the view, against free radicals and the synthesis of FAD coenzymes regarding the content of vit. A and vit. B2 (Riboflavin).
However, the high caloric density (induced above all by the remarkable lipid concentration) almost completely excludes its use in the case of overweight and limits it considerably for subjects in normal weight.
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Nutritional values (per 100 g of edible portion)
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The cholesterol is quite high and, although the table does not include the details on the distribution of fatty acids, it is conceivable that the prevalence is dependent on the saturated ones; in summary, Camembert is not suitable for the diet against hypercholesterolemia.
Like most cheeses, Camembert is also rich in sodium; this mineral salt is involved in the pathogenesis of hypertension, which is why it must be limited as much as possible in the diet of those suffering from high blood pressure.
Hygienic sanitary aspects
The raw milk Camembert is a dairy product that, as we have seen for the Brie, has various critical points of hygienic and sanitary interest; not surprisingly, in the past there have been several complications for the health of consumers. Let's see why!
A study entitled " Evaluation of the hygienic and sanitary quality of some types of cheeses taken at retail stage ", published in the journal " Veterinaria Italiana, 46 (2), 221-231", showed that some marbled and molded cheeses are more prone to bacterial contamination. Among these, Camembert (and not only!) Was found to be susceptible to hosting Listeria monocytogenes, a bacterium responsible for a food poisoning potentially harmful to the fetus and to immunodepressed people.
Ultimately, for those at risk (pregnant women, very young children, elderly with precarious health, immunosuppressed, etc.), it is certainly advisable to avoid Camembert or, optionally, to choose ONLY the industrial one with pasteurized milk.
Outline of Gastronomic Use
Camembert is a table cheese that, unlike Brie, is also frequently used in the kitchen. The most common culinary preparations are fried cheese croquettes and fondue-filled choux.
The wine-making association chosen by the French combines Camembert with fruity and full-bodied red wines (Bordeax or Burgundy), while in Italy the organoleptic and taste characteristics typical of Nobile di Montepulciano and del Carema are preferred.
Compared to Brie, Camembert is necessarily produced in small forms. This alters the crust / paste ratio and distinguishes the speed and type of seasoning which, in the latter, is greater; this characteristic gives Camembert slightly more intense aromas and flavors.
NB . The poorly preserved Camembert (at temperatures higher than those of refrigeration and / or for excessive times) presents very unpleasant hints of ammonia.
Description and Production
Camembert is white in color and has a felted appearance, as it is covered with a thin layer of mold. Also, like the Brie, it is characterized by a centripetal maturation (that is, it begins first from the inside), therefore it boasts a firmer consistency in the center and more creamy as it approaches the crust. The color of the pasta is light, tending to yellowish, and has a delicate taste and aroma. The shapes are around 10-11cm in diameter and 2.5-3cm thick, while the weight is around 225-250g. Industrial forms of smaller dimensions or portions of the standard ones are not rare, while for the handmade Camembert this is not allowed.
Camembert is obtained by slightly raising the temperature of raw cow's milk (without pasteurizing it), immediately inoculating you with a particular strain of mesophilic heterofermentative bacteria (Genus Leuconostoc ) together with rennet. Thus the curd is formed, which is then cut into cubes, salted and inserted into cylindrical molds. The molds are moved every 6-12 hours to let the serum flow out. After 48 hours each mold contains a low and cylindrical shape weighing 350g. At this point, each form is sprayed with a liquid containing the Penicillium camemberti mushroom and left to mature for a minimum of 3 weeks.
The initial pH of the paste is rather acid (4.7, due to bacterial action) but progressively alkalizes with the fungal action. By law, the Camembert maturing does not last less than 3 weeks (but some reach 6-8) and takes place in a generally dry atmosphere. The Camembert packaging involves the use of insulating paper, inside cardboard or poplar wood containers (also chipboard).
Camembert has a characteristic odor attributable to some very specific compounds; these are: diacetyl (aroma of "butter popcorn"), 3-methylbutanal and methional (degradation of methionine), 1-oct-3-ol and 1-oct-3-one (fat degradation), phenylethyl acetate, 2-undecanone, decalactone, butyric acid and isovaleric acid (typical odor of "gym socks").
Background
It is believed that Camembert was first created in 1791 by Marie Harel, a Norman peasant inspired by a priest from Brie. Obviously, the actual diffusion is located near the industrialization of the production cycle, therefore at the end of the XIX century. In 1890, the engineer M. Riedel built the wooden box for transporting the cheese, which allowed his export to abroad (he met with great success in the USA). Initially, the white color of the crust was random and only in the 20th century (70s), thanks to the use of mold, it became a standard requirement for Camembert.
Bibliography:
- Cheese Atlas: Guide to over 600 cheeses and dairy products from all over the world - G. Ottogalli - Publisher Urlico Hoepli Milano - pag 238-239.
