Generality
The Camembert it is a cheese with a flowery rind (or frosted if you prefer), produced starting from cow's milk. It therefore belongs to that group of cheeses - such as Brie and Caprice des dieux - characterized by a soft and whitish rind, whose appearance closely resembles that of a flowery meadow (→ flowery rind), covered with a layer of frost (→ left frosted crust).
The first historical traces documenting the appearance of Camembert date back to the 13th century AD. and, as can be deduced, they identify it near the homonymous country (Camembert, in Normandy, therefore in the north-west of France).
There are various types, respectively produced both nationally and in other areas of Europe, but the "original" one is undoubtedly the Norman French; also in Italy some type of Camembert is produced and the best known is that of the Langhe.
Normandy Camembert (from raw milk) is one of the most indicative French cheeses of the French dairy tradition, therefore it has earned the AOC titles (Appellation d "Origine Contrôlée) in 1983 and PDO (Protected Deisgnation of Origin) in 1992; this last certification is superimposable to our DOP (Protected Designation of Origin).
Remaining in the Gallic context, three main types of Camembert could be distinguished: the PDO of Normandy, the handicrafts produced elsewhere and those of an industrial type. Normandy Camembert and artisanal ones are made exclusively from raw milk, while pasteurized liquids are used for industrialists.
Nutritional Chemical Composition
Camembert requires a minimum fat content of about 45% (estimated on dry matter); this is certainly an important quantity, which imposes specific restrictions in the nutritional field, however we must not forget that camembert is a useful dairy product:
- For the plastic contribution of high biological value proteins
- For ossification, thanks to the concentrations of calcium and phosphorus
- For the skin; sight, against free radicals and the synthesis of FAD coenzymes regarding the content of vit. A and vit. B2 (Riboflavin).
In any case, the high caloric density (induced above all by the considerable lipid concentration) almost totally excludes its use in case of overweight and significantly limits it for subjects of normal weight.
Nutritional values (per 100 g of edible portion)
Cholesterol is quite high and, despite the lack of detail on the distribution of fatty acids in the table, it is conceivable that the prevalence is borne by the saturated ones; in short, Camembert is not suitable for a diet against hypercholesterolemia.
Like most cheeses, Camembert is also rich in sodium; this mineral salt is involved in the pathogenesis of hypertension, which is why it must be limited as much as possible in the diet of those suffering from high blood pressure.
Sanitary Hygienic Aspects
Raw milk Camembert is a dairy product which, as we have seen for Brie, has various critical points of health and hygiene interest; not surprisingly, in the past there have been several complications for the health of consumers. Let's see why!
From a study entitled "Evaluation of the health and hygiene quality of some types of cheeses taken at the retail stage", published in the magazine"Italian veterinary, 46, 221-231 ", it emerged that some blue and moldy cheeses are more prone to bacterial contamination. Among these, Camembert (and not only!) Was predisposed to host Listeria monocytogenes, a bacterium responsible for a food poisoning potentially harmful to the fetus and to immunosuppressed people.
Ultimately, for those at risk (pregnant women, very young children, elderly people with precarious health, immunosuppressed, etc.), it is certainly advisable to avoid Camembert or, possibly, choose ONLY the industrial one with pasteurized milk.
Hints of Gastronomic Use
Camembert is a table cheese which, unlike Brie, is also frequently used in cooking. The most popular culinary preparations are fried cheese croquettes and fondue-filled choux.
The enological association chosen by the French combines Camembert with fruity and full-bodied red wines (Bordeax or Burgundy), while in Italy the organoleptic and gustatory characteristics typical of Nobile di Montepulciano and Carema are preferred.
Compared to Brie, Camembert is necessarily produced in small wheels. This alters the rind / paste ratio and distinguishes the speed and type of aging which, in the latter, is greater; this characteristic gives Camembert slightly more intense aromas and flavors.
NB. Badly preserved Camembert (at temperatures above those of refrigeration and / or for excessive times) has very unpleasant hints of ammonia.
Description and Production
Camembert has a white color and a felted appearance, as it is covered with a thin layer of mold. It too, like Brie, is characterized by a centripetal seasoning (that is, it starts first from the inside), therefore it boasts a firmer consistency in the center and creamier as it approaches the rind. The color of the paste is light, tending to yellow, and has a delicate taste and aroma. The dimensions of the forms are about 10-11cm in diameter by 2.5-3cm thick, while the weight is around 225-250g. Smaller industrial shapes or portions than standard ones are not uncommon, while for artisanal Camemberts this is not allowed.
Camembert is obtained by slightly raising the temperature of raw cow's milk (without pasteurizing it), inoculating it immediately afterwards with a particular strain of bacteria heterofermentative mesophiles (Type Leuconostoc) together with the rennet. The curd is thus formed, which is then cut into cubes, salted and inserted into cylindrical molds. The molds are moved every 6-12 hours to let the whey flow out. After 48 hours each mold contains a low and cylindrical shape weighing 350g. At this point, each shape is sprayed with a liquid containing the mushroom Penicillium camemberti and left to mature for a minimum of 3 weeks.
The initial pH of the pasta is rather acidic (4.7, due to bacterial action) but progressively alkalizes with the fungal action. By law, the aging of Camembert lasts no less than 3 weeks (but some reach 6-8) and takes place in the atmosphere. basically dry. The packaging of Camembert involves the use of insulating paper, inside cardboard or poplar wood containers (also chipboard).
Camembert has a characteristic odor attributable to some very specific compounds; these are: diacetyl (flavoring of "butter popcorn"), 3-methylbutanal and methionic (degradation of methionine), 1-obtain-3-ol and 1-obtain-3-one (degradation of fats), phenylethyl acetate, 2-undecanone, decalactone, butyric acid and isovaleric acid (typical smell of "gym socks").
Background
Camembert is believed to have been made for the first time in 1791 by Marie Harel, a Norman peasant inspired by a priest from Brie. Obviously, the actual diffusion is located near the industrialization of the production cycle, therefore at the end of the 19th century. In 1890, the engineer M. Riedel created the wooden box for the transport of the cheese, which allowed its export to foreign countries (it was a great success in the USA). Initially, the white color of the rind was random and only in the twentieth century (70s), thanks to the use of mold, did it become a standard requirement for Camembert.
Bibliography:
- Atlas of Cheeses: Guide to over 600 cheeses and dairy products from all over the world - G. Ottogalli - Publisher Urlico Hoepli Milan - pages 238-239.
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