Les deux Falaisiens - Camembert - Piece 125g
Since its legendary invention in 1791 in the eponymous village, Camembert made in Normandy has become an essential classic among soft cheeses with a bloomy rind. Its production from cow's milk follows well-established processes. Enjoy this cheese brought to you here in Metro Manila, Philippines.
 
How is Camembert made?
To make a Camembert made from raw milk, the milk from the day's milking is partly skimmed and then cold matured between 12 and 14 ° C so that the natural lactic ferments develop. The next day, after a second and short maturation at 20 ° C, it is heated to 37 ° C maximum. Poured into basins, it receives rennet, a coagulating enzyme.
If the goal is to produce a pasteurized Camembert, the fresh milk is heated to 72 ° C for 15 seconds or to 63 ° C for 30 minutes to destroy pathogenic bacteria. Then rennet and sourdoughs, lactic acid bacteria which participate in the ripening are added.
The renneting of milk causes it to curdle, which is the coagulation of the casein as a gelatinous paste separated from the whey. This curd is taken, sliced ​​and placed in circular molds the size of the future cheese. Molding is carried out by filling in five successive layers spaced about forty minutes apart.
Natural drainage allows the curd to settle between each pass and lasts for a few hours. The pie charts are then turned over and covered with a metal plate which acts as a light press. Demoulding takes place the next day.
The uniform salting of cheeses plays a role in their preservation and the development of their flavors. It is coupled with inoculation with the bacteria Penicillium candidum (or camembertii), the origin of the downy white mold that will develop on the surface of the camembert and protect it from external contaminants. The ripening is then carried out in a chopper between 10 and 18 ° C, for a period of 13 to 15 days. During this stay in a regulated environment, the lactic ferments initiate a phenomenon of proteolysis which gives the cheese its smoothness and its particular taste properties.
Camemberts are traditionally packaged in poplar wood boxes. They gradually continue to develop their organoleptic qualities (perceptible by its taste and olfactory aspects) until the optimum tasting stage.
 
What is the tasting profile of Camembert?
Camembert is an evolving product and its taste characteristics change depending on its degree of ripening. According to their own tastes, everyone will appreciate to consume it a little firm or creamier. The crust of a Camembert cheese should be thin and even. Its soft and melting paste varies in color from ivory to light yellow. Slightly salty, its taste, sweet and fruity when young, gains in power and intensity with age.
 
What wine to pair with Camembert?
Camembert is a cheese that pair really well with a round and well balanced white wine such as a chardonnay (Laforêt Bourgogne chardonnay) or a Côtes-du-Rhône (Ferraton Père & Fils, Côtes-du-Rhône Villages, Laudun). A red wine without too many tannins is also a good pairing Laforêt Bourgogne Pinot Noir.
Enjoy your Brie with bread!