Camembert Cheese

Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.

Fresh camembert cheese is bland, hard and crumbly, but becomes smoother with a runny interior as it ages. It has a rich, buttery flavor with a rind that’s meant to be eaten.

Made from cow’s milk and it soft, artisan with texture: smooth and soft-ripened and pale yellow color.

Synonyms: Camembert Le Châtelain, Camembert ST Loup

Some varieties of camembert cheese are:

Camembert le châtelain is made from pasteurized cow’s milk. It is succulent, ripe, rich, and creamy and retains most of the authentic flavours and qualities of the milk.
Camembert ST Loup is made from unpasteurized cow’s milk. It is delicately molded by hand using a ladle which enhances its flavor. It offers a gentle saltiness harmonized with the natural sweetness and richness of milk. Its flavor profile is characterized by fruity undertones, and subtle spiciness.

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Camembert Cheese

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