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What did the cheese say when she looked in the mirror?

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What did the cheese say when she looked in the mirror?

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Halloumi, you're looking Gouda!

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He double glossed her!

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5. Why were mozzarella and feta holding hands?They look gouda together.

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5. Why were mozzarella and feta holding hands?They look gouda together.

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what did the cheese say to the therapist?
I camembert any longer!

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Camembert is a soft, creamy, surface-ripened cow milk cheese. Made originally in Camembert, Normandy in the north of France. The first camembert was made from unpasteurized milk and "Camembert de Normandie" is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations.

Unpasteurized Camembert is exported to all of Europe and some countries. The USA forbids importing unpasteurized Camembert, it has to be pasteurized. But then: unpasteurized Camembert is "so much" more delicious.

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Which country produces Camembert cheese? Where is it exported?

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Answer: Camembert is a soft, creamy, surface-ripened cow milk cheese. Made originally in Camembert, Normandy in the north of France. The first camembert was made from unpasteurized milk and "Camembert de Normandie" is required by law to be made only with unpasteurized milk. Many modern cheesemake...

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Camembert is a delicious and famous French cheese.

With a soft, creamy texture and a deep, flavorful taste, Camembert enjoys global appeal.

In this article, we examine the nutrition profile and health benefits of this tasty cheese.

Additionally, many people feel confused about the differences between Camembert and Brie.

How are they different?

Also, what are the best ways to use Camembert?

What Is Camembert Cheese?

Camembert is a traditional French cheese that dates back to the late 18th century.

With origins in the town of Camembert, Normandy, the cheese has a strong cultural relevance in its home nation.

In fact, much of the affection people have for it came from the cheese keeping French soldiers nourished during the first World War.

With a minimum milk fat percentage of 45%, Camembert has a buttery, creamy taste with a deep flavor.

This intense flavor can also split opinion; some people love Camembert, but others are put off by its pungent taste.

Since the cheese requires minimal time to ferment, it has a very soft texture.

While some types of aged hard cheese like Cheddar can require years of aging, the typical aging process for Camembert is only a minimum of three weeks.

Camembert is usually eaten raw and often plays a part in cheese platters. Also, some people enjoy to bake it.

Pasteurization

Traditionally, French producers make Camembert using raw, unpasteurized milk.

However, due to hygiene and regulatory concerns over raw milk, a significant number of Camembert cheesemakers now use pasteurized milk.

Notably, the United States is one of the countries that do not allow the sale of unpasteurized Camembert ( 1).

Nutrition Facts

The following tables show the nutrition profile per 100 grams of Camembert cheese ( 2).

Calories and Macronutrients

As shown, Camembert is high in protein and fat - mainly saturated and monounsaturated fatty acids.

The cheese provides a minimal amount of carbohydrate, and only contains trace amounts of sugar (lactose).

Vitamins

In order of significance, here is Camembert's vitamin profile;

Camembert provides a decent range of B vitamins, and it is a good source of vitamin A.

Additionally, the cheese provides trace amounts of vitamins E and K1.

Depending on the specific cheese and type of bacterial culture used, Camembert may also supply a good amount of vitamin K2.

Minerals

Similar to other dairy products, Camembert is a significant source of calcium and phosphorus, and it contains a wide range of essential minerals.

Health Benefits of Camembert Cheese

Camembert has a range of benefits and potential benefits.

1. May Benefit Heart Health

Despite the historical fear of foods high in fat, we have realized that there are good and bad fats.

Firstly, several research studies have looked into the connection between dairy foods and cardiovascular health in recent years.

Markedly, several systematic reviews demonstrate that fermented dairy products like Camembert may decrease our risk of vascular diseases and cardiovascular events.

These studies consistently find either a neutral or favorable impact on the risk of cardiovascular disease and stroke ( 3, 4, 5, 6).

Additionally, randomized trials on human participants show that regular intake of cheese raises HDL cholesterol and either lowers or has no effect on LDL cholesterol.

As a result, cheese consumption appears to improve the overall lipid profile ( 7, 8, 9).

2. Substantial Source of Calcium

Camembert provides a large concentration of calcium, and a 50-gram portion supplies 20% of the mineral's recommended daily allowance.

Adequate calcium intake is vital for our bone health and, alongside support nutrients, a sufficient intake may reduce the risk of osteoporosis ( 10, 11).

Dairy sources of calcium are also far more bioavailable than (most) vegetable sources of the mineral.

For instance, calcium from cheese has an absorption rate of approximately 30 - 35% ( 12).

In contrast, the plant foods highest in calcium, such as spinach and rhubarb, have an absorption rate of less than 10%.

3. Contains a Wide Range of Beneficial Bacteria

The rind ("mold") of Camembert contains a substantial concentration of micro-organisms that we commonly call "beneficial bacteria."

Further to that, this bacteria enters our digestive system where some may reside and contribute to a healthy intestinal microbiota.

Studies show that Camembert consumption will not significantly change the composition of the gut microbiota.

However, they also show that some bacteria survive digestion and become part of the gut bacterial colony ( 13).

Additionally, the population of a bacteria known as Enterococcus faecium is " significantly enhanced" by Camembert intake ( 14).

Having a healthy gut microbiota is believed to benefit our overall health, and may play a role in reducing the risk for obesity and type 2 diabetes ( 15, 16).

4. Rich In Protein

With a 20% protein density, Camembert is an excellent source of protein, and almost provides as much as the amount in meat.

Protein has a variety of benefits for our health, and it is essential for the growth and repair of our body and plays a role in immune response ( 17).

Furthermore, protein is the most satiating out of the three macronutrients; sufficient intake provides a greater feeling of fullness and decreases appetite ( 18, 19).

Higher protein intake is also associated with more lean mass, particularly when combined with resistance training, which has benefits for our overall health ( 20).

How Is Camembert Made?

Although it is not as quick as fresh options like cottage cheese, Camembert has a very short aging process and takes only several weeks before it is ready.

The process of making Camembert involves several stages ( 21);

Heating: First of all, milk is heated and then mixed with various bacterial starter cultures as well as ripening cultures.

Coagulation: Once the cheesemakers add the starter cultures, the next stage is to coagulate the milk using rennet. Rennet contains enzymes that curdle the casein protein within milk. After adding the rennet, cheesemakers allow the curd to set and become firm.

Preparing the curds: After the curd has become firm, it is cut into small cubes which are then salted and placed in Camembert molds.

Draining: Over the following two days, the cheesemaker drains the curds of excess liquid and whey by regularly turning them. After this state, the cheese develops a hard and crumbly texture.

Adding mold: Once the cheese has the desired texture, it is sprayed with a mold known as Penicillium camemberti. Following this, the cheese is given a legal minimum of three weeks for ripening.

Finished product: During the ripening stage, the Camembert develops a white surface mold and a soft, creamy inner texture. Once this is complete, the Camembert is ready for packaging and shipping.

They often look very similar and can look exactly the same in some cases.

Both are soft-ripened cheese with a soft and creamy texture.

Brie and Camembert are both traditional forms of French cheese.

If you are curious about Camembert's production process, you can see a video of it here.

Camembert vs. Brie: What is the Difference?

Many people feel confused over the difference between Camembert and another famous French cheese called Brie.

For one thing, both these varieties of cheese share several commonalities;

However, there are some apparent differences between the two types of cheese, as documented below;

Production Process

During the production process, cheesemakers add cream to Brie, which gives it a higher milk fat content and a creamier feel than Camembert.

Additionally, Camembert uses stronger (and more) starter cultures than Brie, which is responsible for the stronger, deeper taste.

Taste Profile

To sum up, Brie has a milder taste, and Camembert has a stronger flavor.

While the differences depend on the specific cheese, Camembert can sometimes have a bitter taste, even tasting kind of "chalky."

On other occasions, it may be milder and closer in taste to Brie.

The intense flavor is not necessarily a bad thing, and Camembert has a "deeper" cheese flavor than Brie.

Overall, it is a personal preference, and similar to how some people enjoy rich coffee and others prefer a mild brew.

Personally, I prefer Camembert due to its stronger cheese flavor and aroma.

How To Eat Camembert

With a moldy outer rind, many people new to Camembert feel unsure about how to eat it.

Here are some answers to common questions;

Can You Eat Camembert Without Cooking It?

Yes, Camembert can be eaten raw and it tastes great.

However, it is better to eat the cheese at room temperature as this makes the texture slightly soft and "gooey," which is how the cheese is supposed to be eaten.

Eating the cheese directly after chilling gives it a harder, firm texture.

Can You Eat the Skin (Rind)?

It is safe to eat the whole cheese - rind included.

Providing the cheese has been stored well and has not developed any black mold, the natural white mold is not at all harmful.

Camembert's rind also contains significant concentrations of "good" bacteria, so it may even have some health benefits.

How Long Should You Bake Camembert For?

If you decide to cook Camembert, then it only needs minimal time in the oven.

Baking the cheese at 180°C (355°F) for about 15 minutes is usually enough time.

Otherwise, bake until the center of the cheese becomes fully melted with slightly firm edges.

Recipe Ideas

There are all sorts of different ways to eat Camembert, but here are some of the more popular ideas.

1. Baked Camembert

Gently brush the outside of the cheese with extra virgin olive oil, and rub a sprinkling of sea salt into the skin.

After this, put the Camembert in a small oven dish and bake for 15 minutes at a temperature of 180°C (355°F).

Once ready, serve the cheese on a plate with some salad.

2. Cheese Platter

Cheese is always delicious, but it tastes even better when combined with cured meat and fruit.

Incorporating Camembert alongside some different cheese, meat, and fresh fruit also makes a great "finger food" for a social gathering.

3. Cheese, Wine and Berries

For those who enjoy the occasional drink of wine, Camembert makes a great combination with both red and white wines.

Since white wine has a lighter taste, it may be better for those who find the flavor of Camembert overly strong.

Final Thoughts

Camembert is a divisive cheese, and not everyone will be a fan due to its strong taste.

However, for those who enjoy stronger varieties of cheese, Camembert is a delicious option and one that is quite healthy too.

For a guide to another bold and flavorful cheese, see this review of blue Stilton.

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Camembert: a Delicious (and Healthy) French Cheese | Nutrition Advance

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Camembert is a delicious and famous French cheese. With a soft, creamy texture and a deep, flavorful taste, Camembert enjoys global appeal. In this article, we examine the nutrition profile and health benefits of this tasty cheese. Additionally, many people feel confused about the differences between Camembert and Brie.

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The ultimate easy-going food for a crowd: a tear-and-share dough ball platter, served with rosemary-spiked gooey cheese, ready for some serious dipping

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I really hate when people get brie confused with similar cheeses.I camembert it.

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I really hate when people get brie confused with similar cheeses.I camembert it.

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What's more indulgent than oozing, melted cheese? See our best baked camembert recipes, perfect for sharing with family and friends around the dinner table.

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https://www.jamieoliver.com/recipes/cheese-recipes/beautiful-baked-camembert/

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The best baked Camembert recipe | Jamie Oliver Christmas

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This beautiful baked Camembert recipe is a clear winner when it comes to entertaining. The best baked Camembert is simple, delicious and packed with flavour.

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( Camembert (, also , ,[1][2][3][4] French: [kamɑ̃bɛʁ] listen )) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to the Brie region of France.

The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.

The cheese is made by inoculating warmed cow 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 low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing generally 250 grams (about 9 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 mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible 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.

Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.

However, the origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel, devised the wooden box that 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.

Before fungi were understood, the color 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.

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 variety named Camembert de Normandie was granted a protected designation of origin in 1992 after the original AOC in 1983. The AOC Camembert can only be made from raw, unpasteurized milk from Normandes cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, notably the US.

Camembert cheese gets its characteristic odor from many compounds. These include diacetyl (buttery flavoring for popcorn), 3-methylbutanal, methional (degradation product of methionine), 1-octen-3-ol and 1-octen-3-one (degradation products of fats), phenethyl acetate, 2-undecanone, δ-decalactone, butyric acid, and isovaleric acid (odor of gym socks).

Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.

Brie cheese is a similar soft cheese, also made from cow's milk. However, there are differences such as its origin, typical market shape, size, and flavor. Brie originates from the Île de France while camembert comes from Normandy. Traditionally, brie was produced in large wheels, either 22.9 cm (9 in) or 36.8 cm (14.5 in) in diameter, and thus ripened more slowly than the smaller camembert cheeses. When sold, brie segments typically have been cut from the larger wheels (although some brie is sold as small, flat cylinders), and therefore its sides are not covered by the rind. By contrast, camembert is ripened as a small round cheese 10.2 cm (4 in) in diameter by 3.2 cm (1.26 in) thick and fully covered by rind. This ratio change between rind and paste makes camembert slightly stronger when compared to a brie ripened for the same amount of time. Once the rind is cut on camembert it typically has a more pungent aroma than brie. In terms of taste, camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of camembert is softer than brie, and if warmed camembert will become creamier, whereas brie warms without losing as much structure.

Typically camembert tends to be sold whole in thin, round, wooden containers made from poplar. Modern variations in packaging include cartons and tin cans, with a ring-pull tab for opening (Camembert in metallic boxes does not exist on the French market). The cardboard boxes are reserved for the low-cost camemberts. The product is the same as in the wooden container, wrapped dry in a paper/foil wrapper, and not immersed in brine or oil.

A similar cheese is produced in Hungary under the same name, the Czech Republic under the name Hermelín and in Slovakia as encián or plesnivec. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert".

Media related to Camembert (cheese) at Wikimedia Commons

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( Camembert (, also , ,[1] [2] [3] [4] French: [kamɑ̃bɛʁ] listen )) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to the Brie region of France.

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E.g.

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A toasted cheese sandwich that is anything but ordinary - oozing with camembert and topped with cranberry sauce to give it a Christmas kick, from BBC Good Food

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E.g. "Largest popularization of Camembert cheese happened during World War I when French government started producing it as part of official war rations". See source below.

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Camembert is the most popular cheese in France, and one of the best known cheeses in entire world. Even though the exact origins of this soft, creamy, and light surface-ripened cow's milk cheese is not precisely known, the rise to its prominence can be traced to the late 18th century in northern France in the region of Camembert, Normandy.

The first records of production of Camembert cheese lead to the y Marie Harel, a farmer from Normandy who first started producing this cheese in 1791. However, records show that she heard about that recipe from priest who came from Brie. The next 100 years were fairly uneventful, with Camembert cheese slowly starting to attract more and more attention b3ecause of tis great taste. Its rind was often very colorful because of the different ways bacterial processed cheese, and basic recipe consisted of mixing warmed unpasteurized cow milk with mesophilic bacteria, and then adding rennet that coagulated cheese. Curd was cut in small cubes, transferred to wooden molds, turned each 6-12 hours so that whey can be drained. After at least 2 days, mold is transferred to ripening, which is done using the help of Penicillium camemberti mold that works from outside in for the period that last minimum of 3 weeks. Rind of Camembert is edible.

The expansion of the popularity of Camembert cheese happened in late 19th century with the arrival of industrial processing. This made Camembert famous all around the world, especially after engineer M. Ridel invented wooden box that can safely transport Camembert cheese for long periods of time. This invention enabled America to become in love with Camembert cheese, and these transport boxes are still in use today. Largest popularization of Camembert cheese happened during World War I when French government started producing it as part of official war rations. This made Camembert cheese part of not only French culture, but also popular all around the world where this cheese is still produced in many regional variations. Modern Camembert is packaged either in wooden containers made from light poplar, but variations with cartoons, tin cans, foils and wrapping paper are also sold all around the world. Metal containers are very rare, and regular users of this cheese are encouraged to take Camembert cheese from its original container and place it in dedicated box that is stored in ambient temperature and not in refrigerator.

Camembert cheese is registered under AOC as "Camembert de Normandie" ever since 1983 and under PDO as of 1992.

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History of Camembert - Benefits and Facts

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Camembert is the most popular cheese in France, and one of the best known cheeses in entire world. Even though the exact origins of this soft, creamy, and light surface-ripened cow's milk cheese is not precisely known, the rise to its prominence can be traced to the late 18th century in northern France in the region of Camembert, Normandy.

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E.g. What cheese do you use to coax a bear out of the woods with?  Camembert.