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cheese, ready, mold and figure

-- CAMEMBERT : a soft, rich cheese, made in the former province of Normandy, France, the best now coming from the districts of Orne and Calvados. It is generally put up in round Wooden boxes or tins and is marketed in May and November. It is made from two separate curds, the morning and the evening, and the strength of the rennet mixture employed is varied with the weather, being much stronger for the winter than for the summer product. When the first card is ready, it is filled into molds with great care so as not to break up the mass, but to fill each round hoop or form with one motion. These filled forms are placed on straw mats, which facilitate drainage and add to the agreeable appearance of the finished cheese. The morning's curd will have sunk considerably by the time the evening's curd is ready, and the latter, which may be a little richer, is added to it, the top of the under layer being slightly disturbed or scored to facilitate joining. On the second day, the cheeses, having hardened suffi ciently to be turned, are slightly salted on the surface and set on fresh mats to remain till they are hard enough to be removed from the frames. In the drying room, where they rest for four days, the first or white fungus or mold appears—this is essential to their flavor and ripening and is succeeded after about a week by the fine blue mold characteristic of the fully developed cheese. When the condition of the blue mold is

fully established, the cheeses are removed to the curing room, where they are kept at a temperature under 60° Fahr. until ready for market.

More Camembert cheese would be used if the ordinary consumer knew how to handle it. At dinner parties or hotels it is easy to dispose of an entire cheese at one meal, but the provident housewife hardly likes to see three-quarters of it dry up or run away because the family is small or the cheese is only appreciated by the head of the house—of whichever sex.

Keep your Camembert cheese under a large inverted finger bowl—you can find no better receptacle.

If kept in a cool place, the cheese naturally stiffens. If it is fresh and not shrunken it will always be soft if held for a few hours in a warm room.

In cutting for the first time, cut a section as shown in Figure 1 below, and then push the two sides of the cheese together as in Figure 2—the rind will thus continue to protect it. At the second meal, cut through crosswise and at the end of the meal push the parts together (Figure 3), so that the four quarter-sections again make a circle, exercising a little care in pasting the side joints. This process may be repeated as often as necessary, but it is to be hoped that the cheese will be sufficiently appreciated to be consumed within four meals.