Camembert
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Camembert is originally a French white mold cheese . Under the name Camembert de Normandie AOP , it enjoys the status of a protected designation of origin : only Camembert made from raw milk in Normandy may be called Camembert de Normandie . In contrast, the name Camembert can be used freely.
history
The first record of the production of high-quality cheese in the village of Camembert comes from 1708. However, this probably had little in common with today's Camembert and was smaller and brownish. Since Camembert is only 13 km from Livarot , it is assumed that Camembert and Livarot were still one and the same cheese in the 17th century. The cheese owes its existence to a legend according to the farmer Marie Fontaine Harel from the village of Camembert in Normandy : Abbé Charles-Jean Bonvoust , a priest from Brie , the area near Paris where the cheese of the same name comes from, found himself with during the French Revolution her refuge and let her in on the secrets of cheese-making. As a result, she changed the process of cheese making and switched to the larger forms known today. The French Emperor Napoléon III then helped the Camembert to break through . who put it on the imperial court table and probably gave it its current name: When the cheese was offered to it, he asked where it came from and decided to name the cheese after it.
At first the cheese remained only of local importance. In the second half of the 19th century, the Camembert was able to establish itself in the markets of Paris and other parts of France thanks to the railway . In 1880 the packaging in small, round chipboard boxes , which is often common today, was patented. This made it possible to transport the cheese over longer distances.
Camembert has also been made in Germany since 1884 after Agathe Zeis was able to acquire the French patent for the Heinrichsthal dairy in Radeberg . The Heinrichsthal production facility was followed by another early production facility in Lauterbach, Hesse . The Zeis couple set up a cheese dairy in the dairy there in 1886, which has been producing Camembert since 1887. This has been operating under the name Strolch since 1905 and is marketed with the image of the Lauterbacher Strolch .
Camembert is exported all over the world as well as produced worldwide, as the name "Camembert" can be freely used. A Czech type of cheese called Hermelín imitates the taste and appearance of Camembert, for example, which is not unusual due to the lack of name or production protection and is only an example of the widespread use of the production process.
Appearance and taste
The traditionally around 250 grams, mostly circular, more rarely oval or angular loaves of Camembert are coated with a white, noble mold rind. The dough of the Camembert is light to golden yellow depending on the degree of ripeness. The maturation can cause fermentation holes, but these do not affect the taste of the cheese.
The taste is slightly hot and nutty. The cheese is a little less fat than the Brie , so it has a “drier” taste. Once it has reached the right level of maturity, it again tastes milder. Overripe Camembert, which runs when you cut it, develops an ammonia knot that is often perceived as unpleasant . The so-called Obazte has established itself as a Bavarian specialty to use leftovers from overdue Camembert . To cover up the unpleasant smell of ammonia, the cheese is crushed and mixed with butter , cream , finely chopped onions , caraway seeds and plenty of paprika .
Ripe camembert has a relatively soft, creamy consistency and can therefore be easily spread on bread or rolls . The breaded cheese is also suitable for frying or can be used for gratinating .
Camembert with 45 percent fat in the dry matter has a physiological calorific value of around 1,250 kJ / 100 g (300 kcal / 100 g), although this value can vary slightly depending on the manufacturing process.
Manufacturing
It takes around three weeks to make a traditional camembert from fresh, raw cow's milk . On the first day, the milk is acidified and warmed in a heated room (28 to 30 ° C) in large boilers to about 36 ° C and treated with rennet for coagulating accommodated. The curd obtained in this way is carefully, without breaking it , placed in about five layers in individual cheese molds; this leaves a lot of whey in the cheese and gives it a creamy texture. When the cheeses are dry enough, they are turned.
On the second day, the cheeses are removed from the molds and sprinkled all around with salt in the salt room, which is heated to 18 to 20 ° C , and then treated with the white noble mold Penicillium camemberti , which ensures the growth of the soft fungal flora on the surface of the cheese. On the third day, the cheese comes to the ripening room, where a temperature between 10 and 14 ° C is maintained. Depending on the season, the ripening time lasts around 12 days, then the cheeses can be packed. They then ripen for another four to five days at around 9 ° C, after which they are sold.
Baked Camembert
Baked camembert is served as a warm snack . Camembert that is not too ripe is debarked, cut into thick slices or chopped and formed into rolls, dusted with paprika , breaded twice and baked in a floating manner . In many places it is also customary to bread camembert in one piece and bake it until it puffs up slightly.
Common side dishes are fried parsley leaves and cranberry compote .
Camembert that has already been breaded and pre-baked is available, mostly frozen, as convenience food .
literature
- Jörg Zipprick: Camembert, Manchego and Co. Augustus-Verlag, Augsburg 1999, ISBN 3-8043-3112-2 .
Web links
- Camembert of Normandy AOC French, English and Japanese
- Marie Harel, Joseph Knirim and the Camembert cheese
- Video: Making Camembert
Individual evidence
- ^ "About cheese from France", SOPEXA brochure, 198X
- ^ A b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “Camembert” .
- ↑ Manfred Schollmeyer : Secrets about the mother of the German Camembert . In: Sächsische Zeitung from January 6th / 7th 2018
- ↑ Fuldaer Zeitung, December 24, 2008, local section p. 18.
- ↑ Camembert z Normandie a Sedlčanský Hermelín - Články - Laktos collection - sýrové etikety - cheese labels. Retrieved October 28, 2019 .
- ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. 23rd expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .