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	Camembert (cheese) - Wikipedia, the free encyclopedia
		Camembert is made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks.
		Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy.
		Camembert: A National Myth by Pierre Boisard ISBN 0-520-22550-3 claims that Camembert was one of the first globalised, homogenised and standardised foods.
	en.wikipedia.org /wiki/Camembert_cheese (419 words)

	Président Camembert (Site not responding. Last check: 2007-10-31)
		Camembert was created in the XVII century, during the French Revolution, by Marie Harel, a farmer from Normandy.
		The invention of the wooden Camembert box was essential to the success of Camembert from the 1890s as it made it easier to transport.
		Camembert traditionally comes from Normandy where the gentle sun and humidity produce lush green grass on which the dairy herds graze.
	www.lactalis.co.uk /perfectcheeseboard/camembert.asp (376 words)

	Camembert cheese - History and fabrication process
		This is in part due to the fact that the Camembert cheese met rendezvous of history during World War I (1914-18) when it was one of the components of the iron rations given to French soldiers.
		This is particular to Camembert, because the curdled milk should be put into the mould with a special ladle, in at least four phases (that operation often lasts more than four hours!).
		The next morning, the Camembert, which now has its final shape, is taken out of its mould, and set on a tray in a salting room.
	www.911cheferic.com /main/newsletter/Article_template.asp?id=53&seq=1 (538 words)

	Camembert (Site not responding. Last check: 2007-10-31)
		Camembert is a soft, aged cheese that goes well with crusty breads, fruits, and cappuccino.
		This soft, aged cheese is made in small flat wheels that are similar to Brie in appearance; it has a slightly bitter, delicate, salty flavor and a soft, edible rind.
		Although “Camembert” is not a trademark, the Camembert de Normandie version is, like a wine variety, a name-protected by the French government; the individual cheeses are marked with an AOC (Appellation d’Origine Contrôlée) insignia.
	www.ralphs.com /hn/Food_Guide/Camembert.htm (397 words)

	Raw cheese making recipes, camembert style classes and workshops
		Camembert, created in 1789 by Marie Harelis, made from cow's milk cheese (40 to 45% fat), traditionally 11 cms in diameter by 3-4 cms thick, is a soft-ripened white mold cheese with an edible crust.
		Needless to say that at all times the cheese should be securely covered with a cloth to prevent the entry of insects, especially tiny midges that will lay their eggs, the only evidence being of their entry some two weeks later when you observe brown specks on the surface of the cheese.
		The flavour of the cheese is affected by many variables such as temperature, time, lactic acid, the inoculant, and whether the cheese is wrapped in paper or not.
	www.rejoiceinlife.com /recipes/cheeseCamembert.php (2218 words)

	Salon Travel \| Cheesy does it
		Tragically, this rules out all the young Brie, Camembert and Epoisses (most of which are aged around 30 days) that many consider to be the pinnacle of the cheese-making art.
		Cheese is not the only potential source of listeria -- it can come from many food products, and, moreover, pasteurization is not a guarantee against listeria because the cheese can contract the bacteria even after treatment.
		I have consumed about 100 pounds of raw-milk cheese in the past few years; it is my testimony that the listeria threat is overblown.
	archive.salon.com /travel/food/feature/2000/01/28/cheese (729 words)

	Aroma Tours - The Story of Camembert Cheese
		Camembert is the most famous of the white mould cheese family and was first produced during the French revolution, a real newcomer in the world of French cheeses.
		During the worst of the terrors of the French Revolution a kindly farmer's wife from the village of Camembert in Normandy hid a persecuted priest who fled from the area of Brie which was already famous for it's soft white cheeses (fromages a croute fleurie).
		As is often the case this new delicious soft cheese took on the name of the place of its origin and Camembert was born.
	www.aroma-tours.com /stories/camembert-french-cheese.htm (322 words)

	The Camembert Web Pages: History of the Camembert Cheese
		The Camembert producers were obviously quickly interested by these new opportunities but one problem remained: how to carry efficiently the camembert cheese...
		The production of camembert, that was still realized by more than 1400 dairies spread in the whole Auge country, had to evolve to adapt itself to the increase of the consumption as well as the struggle to survive to the new competition.
		The future of the camembert cheese in Normandy is still rather uncertain.Some of producers have decided to modify the standard way of producing to increase their productivity.
	www.camembert-country.com /cwp/cwp_hise.htm (823 words)

	Camembert - Wikipedia, the free encyclopedia
		Camembert is a commune located in the Orne département of the Basse-Normandie région in France.
		It is most famous as the place where Camembert cheese originated.
		This page was last modified 17:35, 19 July 2006.
	en.wikipedia.org /wiki/Camembert (66 words)

	Saveur - Le Vrai Camembert
		The great soft-ripened cheese called camembert has become such a durable symbol of a bygone France—along with le béret, la baguette, and l'ugly hotel wallpaper—that it comes as something of a shock to learn that the nation still likes to press its collective thumb into such a butterfat-rich cliché.
		Camembert was thus born with the new French nation itself, in a kind of passing of the gastronomic torch from the old, priest-ridden monarchy to the brave new Republic.
		Camembert fermier, or farmhouse camembert, must be produced on the same farm where the milk is collected.
	www.saveur.com /article.jsp?ID=15149&typeID=100 (1177 words)

	Cheese Buying Lesson for Home Cooks
		When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese.
		All Romano Cheese is made by a special method known as “rummaging curd,” or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.
		This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture.
	www.reluctantgourmet.com /types_of_cheese.htm (2028 words)

	Cooks.com - Recipes - Camembert
		Divide cheese into quarters, coat with egg and then with bread crumbs.
		Fry the coated cheese pieces in the hot oil, until golden brown.
		The day before you plan to serve, gently scrape the thick white parts of the skin from the cheese, but do not remove the rind.
	www.cooks.com /rec/search/0,1-0,camembert,FF.html (178 words)

	Cheese Test: You are camembert!
		A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel).
		Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy.
		In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert.
	cupped-expressions.net /cheese/quiz/camembert.html (220 words)

	JS Online:Baked Camembert makes stylish starter (Site not responding. Last check: 2007-10-31)
		The paper wrapping encasing the cheese was removed and the cheese was tucked back into its box, covered with the lid and placed on a baking sheet.
		The cheese then is served warm straight from the box with a garnish of apple wedges and dried apricots.
		Bake cheese in the box on center rack of preheated oven until top is very soft and gives no resistance when touched with your fingers, 15 to 18 minutes.
	www.jsonline.com /story/index.aspx?id=374359&format=print (513 words)

	Marin Cheese--Cheeses of Distinction (Site not responding. Last check: 2007-10-31)
		Often called the "queen of cheeses," this world famous cheese is legendary.
		Named by Napoleon after the tiny hamlet of Camembert in Orne, France, where it originated, it is mild in flavor, soft creamy to buttery in texture, with a "nutty" tanginess unlike any other soft ripened cheese.
		Rouge et Noir Camembert is best served "straight" as a dessert spread on neutral crackers, with native goodness complemented by thin slices of apple or pear.
	www.marinfrenchcheese.com /cheese.html (343 words)

	Camembert
		Boisard shows how both Camembert and its fame were shaped by historical, economic, scientific, and technological forces, how this recently invented "traditional" food evolved into an industrial product that still manages to evoke the preindustrial past.
		Camembert: A National Myth reads like a combined historical and suspense novel as Boisard traces the parallels between Camembert's development and that of France.
		As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark of the past century.
	www.ucpress.edu /books/pages/9111.html (910 words)

	Camembert Cheese-France: French Cheese Guide
		Camembert is named after a Norman village where there is a statue of its creator (Marie Harel).
		In 1855 the cheese was presented to Napoleon, introduced as from the village of Camembert.
		A good cheese is matured to the heart of the cheese.
	www.cheese-france.com /cheese/camembert.htm (194 words)

	The Camembert Web Pages : Sidelights on Camembert History
		Napoleon III was delighted with the taste of the cheese, and Thomas Paynel became the official furnisher of camembert of the french emperor.
		Although the camembert taste is probably the main reason of its international celebrity, one must admit that the camembert box and its famous label also plays a major role in its success.
		The camembert is obviously also evoked in the counting ryhme sung by the chidren (for example the one written by Henri Dès "j'attends maman, j'attends papa"), and rather obscure songs such as the "camembert dance" ("La danse du camembert") by Big Mamma.
	www.camembert-country.com /cwp/cwp_fole.htm (2175 words)

	Recipe: Fried Camembert Cheese - Marions Kochbuch
		First coat the camemberts with flour, then dip in the cream mixed with the beaten egg and finally coat with bread crumbs.
		Carefully fry the camembert at a medium temperature for 2 to 3 minutes until golden.
		Serve the camembert on lettuce together with cranberries (or cranberry sauce).
	www.marions-kochbuch.com /recipe/0421.htm (126 words)

	Cookbook:Cheese - Wikibooks, collection of open-content textbooks
		Cheese comes in many different shapes and sizes.
		Cheese is a dairy foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo.
		Some cheeses are made with the addition of herbs and spices.
	en.wikibooks.org /wiki/Cookbook:Cheese (120 words)

	BBC - h2g2 - Camembert Cheese
		Camembert is named after the French Normandy town whose inhabitants claim somewhat dubiously to have 'invented' it during the French Revolution in the late 18th Century, having at some stage fed some to Napoleon and passed it off as their own.
		The fledgling cheeses are taken from the warm room into the cooler salting room, and dry salt is shaken onto the outside of each cheese.
		A good Camembert is pure white and velvety or downy on the outside and soft, almost crumbly-smooth on the inside.
	www.bbc.co.uk /dna/h2g2/A823367 (725 words)

	Escapades blog (Site not responding. Last check: 2007-10-31)
		True Camembert is actually called "Camembert de Normandie AOC" and will be labeled "au lait cru" (raw milk) so when visiting France be sure to select cheeses with this on the label, and not only "Camembert".
		Cheeses made with raw milk are far superior to those made with cooked milk; the flavor is incredible.
		Dating back to the 18th century, Camembert is named for a Norman village in which there is a statue of the cheese's creator, Marie Harel.
	www.webscapades.com /blognews.htm (425 words)

	Norman cheeses : the camembert
		The legend explains that the Camembert was created by Marie Harel in 1791 during the French Revolution, helped by a hiding priest from the Brie country side.
		Sponsored by Napoléon III, and equipped with a poplar wood box at the end of the XIX century and a famous label, it was sent to Paris, in the east of France and all over Europe where it was soon copied.
		as one of the supposed symbols of the French people.This is in part due to the fact that the Camembert cheese met rendezvous of history during World War I (1914-18) when it was one of the components of the iron rations given to French soldiers.
	www.fromages.org /fdn/fdn_camembert_en.html (513 words)

	Numark \| Camembert
		This soft, aged cheese is made in small flat wheels that are similar to Brie in appearance; it has a slightly bitter, delicate, salty flavour and a soft, edible rind.
		Penicillium camemberti or Penicillium candidium are the bacteria that produce the characteristic edible and velvety white or light greymould of the rind.
		Camembert-type cheeses made in the United States have a slightly different flavour as they must by law use pasteurised milk.
	www.numarkpharmacists.com /hn/Food_Guide/Camembert.htm (465 words)

	camembert cheese - gourmet cheese, french cheese, gourmet food from europe
		Indeed it is now made in most countries where cheese is produced on a large scale and is eaten everywhere from San Francisco to Saigon.
		We also have a Camembert made from raw milk 'au lait cru' for those we prefer the original and traditional version.
		Once the cheese is cut, it should be wrapped in foil and eaten as soon as possible.
	www.cheeseline.com /french-cheeses/camembert-cheese-100684.aspx (359 words)

	Cook's Thesaurus: Soft Cheeses
		Brie Pronunciation: BREE Notes: This French cheese is rich, mild, and creamy, and it's soft enough to spread easily on crackers or bread.
		As with Camembert cheese, the Brie name isn't protected so there are lots of mediocre knock-offs on the market.
		Don't confuse this with robiola Piemonte, a fresh robiola cheese from the Piedmont region that's often used to top pizzas or melt into fondues.
	www.foodsubs.com /Chesoft.html (1208 words)

	Marin Cheese--Recipes (Site not responding. Last check: 2007-10-31)
		Place cheese in center of pastry, bring pastry up over the cheese, and 1" over the edge.
		Brush the rim of the pastry already on the cheese with a little of the egg mixture.
		Scoop cheese up with breadsticks, red or green bell pepper strips, and browned Italian sausage slices.
	www.marinfrenchcheese.com /recipes.html (255 words)

	Camembert With Thyme Baked in a Box Recipe
		This works really well with French camembert, which is strong and smelly.
		Heat and baking tray and the oven to 200°C. Remove the cheese from the box, unwrap (and discard the paper wrapping) and carefully slice the rind off the top of the cheese.
		Cook for 10 mins on the tray or until the cheese is gooey (I like to leave some chunky pieces in the cheese mixture, however it is down to personal taste).
	www.recipezaar.com /130558 (255 words)

	NPR : Cheese-Making Tradition Melts Away in Camembert
		Francois Durand is the last cheese maker in the Norman village of Camembert.
		Weekend Edition Saturday, October 22, 2005 · France is known for its hundreds of cheeses, but the most famous is perhaps the soft, round Camembert.
		To be considered a true Camembert, the cheese must be made in Normandy, in northwest France, from the milk of Norman cows.
	www.npr.org /templates/story/story.php?storyId=4969664 (157 words)

	Cookbook:Camembert Cheese - Wikibooks, collection of open-content textbooks
		Camembert is a soft cows' milk cheese originally made in Normandy, France.
		It is made in small round shapes, with the soft cheese surrounded by a firmer, edible, rind.
		It can be made with pasteurised or unpasteurised milk, and is at its best when runny.
	en.wikibooks.org /wiki/Cookbook:Camembert_Cheese (108 words)

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