Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced camembert's are now pasteurised.
When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat similar to the milder brie. Unlike brie, which is produced in large flat wheels, camembert is made in individual cheeses about 11cm/4.5in in diameter.
Buyer's guide:
The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk in a particular region of northern France. Good camembert is also made in south-west England.
Camembert becomes increasingly soft as it matures, and should be springy to the touch when ripe. It’s available year-round, but AOC Camembert is considered to be at its best from March to October.
Storage:
Unripe camembert should not be refrigerated, as this will disrupt the maturing process: keep it in a cool place for a few days before consuming.
More about Camembert Cheese here
Coconut Camembert : LCHF
Serves 2
½ Camembert cheese,
1 egg, beaten,
2 tbsp. fine desiccated coconut,
olive oil for frying,
30g baby spinach,
5 cherry tomatoes,
10 slices cucumber,
40g berries of your choice,
balsamic vinegar, to serve
Method:
1. Cut the cheese into 4 wedges; dip each wedge in beaten egg and then coconut to coat.
2. Heat the oil in a small pan and cook wedges for 30-60 seconds each side until golden brown.
This makes such a lovely lunch, or starter
from an original idea here
1. Cut the cheese into 4 wedges; dip each wedge in beaten egg and then coconut to coat.
2. Heat the oil in a small pan and cook wedges for 30-60 seconds each side until golden brown.
3. Make a salad by tossing together the spinach, tomatoes, cucumber and berries
and serve cheese wedges on top, drizzled with vinegar.
This makes such a lovely lunch, or starter
from an original idea here
All the best Jan
...Camembert, a cheese new to me.
ReplyDeleteIn our parts this kind of cheese is expensive, but it's good to know about it; composition, storage, etc..
ReplyDeleteYour salad recipe has both veggies and fruit (berries), so its fine taste is assured.
I'm not sure if I've ever tried this cheese. But it does sound very tasty!
ReplyDeleteInteresting, I would've confused it with Brie but now I know, thanks.
ReplyDeleteHello, I love most cheeses. This sounds yummy. Enjoy your day and the week ahead.
ReplyDeleteI love camember cheese. Don't eat that often due to its fat content.
ReplyDeleteCamembert is always delicious. Hugs, Valerie
ReplyDeleteI love Camembert. Sadly, the stuff we get here in Canada is often pasteurized and lacks the authentic flavour of Normandy. I like the idea of using coconut as a coating for this recipe.
ReplyDeleteLove Camembert Cheese..looks yummy
ReplyDeleteI've never tried camembert but it's a cheese I want to try.
ReplyDeleteSe te abre el paetito, viendo tan rica receta. Eso me recuerda que ya es hora de cenar.
ReplyDeleteBesos
My father told the tale of the first time he came across camembert in Australia. As a European he was familiar with it. The shopkeeper was not. When he asked to buy some, he was told 'I don't think I should sell it. It is soft and runny.' He gladly took the risk.
ReplyDeleteI don't recall hearing of it before.
ReplyDeleteWhen I ate cheese, I used to love Camembert! How I miss it!xxx
ReplyDeletemmmmmmmmmmm
ReplyDeleteDina and I don't experiment with cheese enough
...and then reading a lil' closer
ReplyDelete...We live in Florida. There is NO cool place, unless it's in the fridge.
This is new cheese to me, might have to see if they have it in the stores around here. I would love to try it.
ReplyDeleteI'm not aware of various different cheese names and this is a new for me.
ReplyDeleteI did not know it is also made in the UK. Any brand names you recommend?
ReplyDeleteGod bless.
Thanks for sharing this beautiful post and your passion for food . Thanks too for your thoughtful visit. Wishing you a sweet day!
ReplyDeleteVictor S E Moubarak said:
ReplyDelete"I did not know it is also made in the UK. Any brand names you recommend?"
Hello Victor, thanks for your comment and question.
There are usually a good selection of Camembert Cheeses in the local supermarket, even better if you should have a speciality cheese shop near you! We enjoy many French ones including President and Le Rustique … but there are others too!
In the UK the major makers are Cornish Country Larder near Newquay, Lubborn Creamery near Chard in Somerset and Carmarthenshire Cheese Company with their Pont Gar range.
Supermarkets like Tesco often stock British Camembert.
As with any food, cheese choices come down to personal choice … I hope you enjoy discovering which brand you prefer!
All the best Jan
Mmmm!!! This sounds so tasty! I had a lovely baked camenbert in a pub in Kent once- so nice!
ReplyDeleteThank you for the interesting and helpful information about the cheese. And I will definitely be giving the lemon ice cream recipe a try!
ReplyDeletethat looks and sounds so good!
ReplyDeletei love cheese, i love bri but have never tried this!!!!
ReplyDeleteI love Camembert, this sounds mouthwatering Jan.
ReplyDeleteOh my gosh I'm almost drooling reading this recipe Jan, I love Camembert and Brie so much. I've seen myself eating a whole round of Brie on occassion ☺
ReplyDeleteHmmm...that cheese is looking well. That must be very tasty.
ReplyDeleteAnd the meal looks good to. You have delicious recipes Jan.
Greetings, Marco
El queso me encanta. Saludos.
ReplyDeleteI have heard of this kind of cheese but I have never tried it.
ReplyDeleteLooks good, needs a salad, delicious.
ReplyDeleteMy mouth is watering!
ReplyDeleteI sure do learn about things I have never heard before, I do love my cheese but not sure about one that is runny inside
ReplyDelete