Camembert | |
---|---|
Country of origin | France |
Region | Normandy |
Town | 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 |
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[1] typical 20% – 25% by weight.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search