Camembert
Camembert (/ˈkæməmbɛər/, also UK: /-mɒmbɛər/, French: [kamɑ̃bɛʁ] ⓘ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight.
| Camembert | |
|---|---|
| Country of origin | France |
| Region, town | Normandy, Camembert |
| Source of milk | Cows |
| Pasteurized | Not traditionally |
| Texture | Soft-ripened |
| Aging time | At least 3 weeks |
| Certification | Camembert de Normandie AOC 1983, PDO 1992 |
| Related media on Commons | |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.