| Country of origin | France |
|---|---|
| Region, town | Normandy, Camembert |
| Source of milk | Cows |
| Pasteurised | Not traditionally |
| Texture | Soft-ripened |
| Aging time | at least three weeks |
| Certification | Camembert de NormandieAOC 1983, PDO 1992 |
The cheese is made by inoculating warmed milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to Camembert moulds.The moulds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mould contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams (about 12 oz). At this point the fresh cheese is hard, crumbly, and bland.
The surface of each cheese is then sprayed with an aqueous suspension of the moulds Penicillium candidum and Penicillium camemberti and the cheeses are left to ripen for at least three weeks. The ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport.
Net Weight: 250gm
