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May 31, 2010

I just wanted to share a couple of shots of what a true, raw-milk Camembert looks like.  No, this isn’t a set prop out of the latest zombie movie, this is one of the cheeses that I helped make while in Vermont a month or so ago.  I had read that Camembert in France can have yellow or brownish mold with a texture that looks like a human brain, but I had never seen an actual example until now.  Cool…

I probably should have eaten this  week or so ago as it is a little too ripe, but I am not complaining.  George Romero would be proud.

4 Comments leave one →
  1. May 31, 2010 10:14 am

    Aaron, is it true that the US does not import French Camembert because of pastuerization guides? This came up in a lively booze infueled debate last night – cheers!

    • May 31, 2010 11:23 am

      The US has a law in place that raw milk cheese must be aged for a minimum of 60 days before it can be consumed. Most French Camembert do not meet this guideline so what you discussed last night is, in a sense, true. Raw milk also makes this cheese much more perishable so it may not survive the trip over the water. Great to eat at 4-5 weeks. 6 weeks and it has spoiled. You can find French Brie and Camembert in the states, but it is generally made from pasteurized milk. It will keep longer, and can survive the trip. Not necessarily inferior…just different…

  2. May 31, 2010 8:26 pm

    Aaron, is the a difference then in the final product as far as process and flavor between a French Camembert or an American made?

    • June 1, 2010 7:19 am

      I think it all comes down to raw milk quality, and recipes/techniques that have been passed down for generations. Camembert (and all bloomy-rind cheeses for that matter) seem to be the most difficult to perfect. A true French Camembert (as far as I know) is always made with raw milk and is ready to be consumed before 60 days. That change alone will make a substantial difference in the final product. Does that answer your question?

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