Camembert came under threat from the world of commerce… but its producers fought back
The idyllic Norman village of Camembert, with its half-timbered farms set amidst lush green countryside, will forever be inextricably linked with the cheese of the same name; and perhaps none other than the mighty Camembert says ‘French cheese’ to turophiles the world over. So, we might ask, why would one ever tamper with it? Well, the answer, as is often the case, is economics.
A Slice of Terroir
Camembert has a long and distinguished history, beginning in the late 18th century, and was granted AOC status in 1983 and AOP status in 1996. The rules state that making true Camembert involves two key factors, which greatly affects its flavour and texture. First, it must be made from the raw cow’s milk of the local Normande breed, and secondly the curds must be cut by hand and hand-ladled into moulds. It is the large curd formation and slow-draining which create the texture; and the use of local raw milk is responsible for its ability truly to ripen and develop its complex flavour profile.
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