Camembert: what is it and how to eat white mold cheese?

Camembert cheese is an exquisite dish that can decorate any table. This product is consumed in its natural form with pleasure, and also becomes an ingredient for sandwiches, salads, pies and other dishes.

The description of Camembert cheese should begin with the fact that it is a soft cheese with white mold. The taste and smell of the product is quite specific. The cheese smells like champignons or some similar forest mushrooms. However, some reviews contain comparisons such as "barnyard", "asphalt" and "earth". It cannot be said that Camembert is bitter - on the contrary, its taste is very delicate, sweetish and creamy. By the way, the crust is also edible, and the consistency of the pulp is viscous and extremely pleasant.

Usually Camembert is made from cow's milk, whole and not subjected to pasteurization, although goat cheese also takes place. The fat content of the product reaches 45%, which is not the highest figure. This type of cheese will ripen from three to six weeks - by the way, the color of the head and even its taste will depend on this.

When determining a real Camembert, the first thing to look at is the crust - it should be dense, white, sometimes with brownish or reddish streaks.The cheese head can resemble a flat cylinder with its shape, the height of which does not exceed three and a half centimeters. The diameter of the piece will be equal to eleven centimeters. Camembert is always produced in the same size, in addition, packed in a neat wooden box. Such containers allow you to transport and store the product without damaging its external characteristics.

When cutting a piece of Camembert, you can find light yellow flesh, very viscous and creamy. The consistency should be uniform and move from dense edges to a soft center. If the opposite is true, it warns that the cheese has been ripening under improper conditions. The crust should be white, although a blue-gray situation is also possible.

The piece is greasy and soft to the touch. Do not be afraid if suddenly after cutting a semi-liquid substance is found - such Camembert is ripe and is especially appreciated by gourmets.

Camembert is very useful for restoring strength - both physical and mental, this feature explains the presence of a large number of amino acids in the product. Calcium and phosphorus, as you know, are responsible for strengthening the skeletal system, which means that nails, teeth and other parts of it will come into better condition. Camembert can even prevent tooth decay.

The presence of beneficial bacteria has a positive effect on the condition of the gastrointestinal tract, and the melanin in the mold prevents burns after excessive exposure to sunlight. Of course, we should mention the fact that Camembert has an extremely low lactose content. This leads to the fact that people suffering from its intolerance can safely eat cheese.

Camembert cheese is not recommended for pregnant women, nursing mothers and children under the age of seven. The problem is that the milk from which the cheese is made is not pasteurized, which means that listeriosis is likely to appear. In addition, cheese should not be abused by those who have extra pounds, cholesterol and hypertension. The rest of the people are only advised to stick to the nominal daily dose of fifty grams, and everything will be fine.

The calorie content of 100 grams of the product is approximately 300 kilocalories. In addition, the same amount of Camembert contains 19.8 grams of protein, 24.26 grams of fat and 0.46 grams of carbohydrates. Cheese is rich in various proteins and fats, as well as essential amino acids. Even in the composition you can find vitamins and other useful elements - mainly phosphorus and calcium.

It is worth saying that Camembert, unlike many other cheeses, needs to mature a certain number of weeks. In food, it is recommended to use it somewhere at the end of the fifth week. Therefore, when buying cheese, be sure to look at its expiration date.

Of course, it is categorically not recommended to use a dairy product with an expired shelf life.Expired cheese will begin to multiply bacteria that can harm the digestive system.

The main rule of using Camembert is that it should not be eaten immediately from the refrigerator. The fact is that at low temperatures the product loses its taste characteristics, and its texture begins to resemble oil, which is not very pleasant. Therefore, it is better to get it out of the cold, let it rest for about half an hour, and then consume it.

In France, the place where Camembert cheese was invented, it is customary to serve it with a crust of fresh rustic bread. In urban areas, it is recommended to give preference to pieces of baguette sprinkled with olive oil and slightly toasted in the oven or crackers. If Camembert has a semi-liquid consistency, then it is a good idea to serve it with spoons.

The cheese product can be served both with a crust and cutting it off - it all depends on specific taste and aesthetic preferences. Of the alcoholic beverages, red wine is the most recommended. It is worth observing one rule: not cheese is a snack for alcohol, but cheese is washed down with alcohol.

The French, true connoisseurs of this cheese, prefer to do a very strange thing - cut off the crust from a piece and dissolve the pulp in a cappuccino.It is believed that the drink is both satisfying and no less appetizing. The combination of cheese and a fresh croissant will be delicious. Unusual, but extremely alluring will be a combination of Camembert and honey or berry jam with sourness. Do not forget about the possibility of adding the product to soup, salad or pie.

For example, with Camembert, you can cook a wonderful fig-bacon salad.

Ingredients:

• salad mix;
• 30 grams of finely chopped walnuts;
• three fig fruits;
• six slices of smoked bacon;
• a few cherry tomatoes;
• a tablespoon of honey;
• one head of Camembert;
• four toasts;
• a cup of flour;
• three eggs;
• breading mix.

Refueling will be prepared from:

• a tablespoon of mustard;
• two tablespoons of wine vinegar;
• five tablespoons of olive oil;
• shallots;
• spices.

If the bacon is raw, then first it is removed for ten minutes in an oven preheated to 200 degrees. At this time, halves of figs are fried in a frying pan in honey - no more than a couple of minutes on each side. Greens, halves of tomatoes, chopped bacon and figs are laid out in a bowl, the ingredients are sprinkled with nuts on top. The head of Camembert is cut into eight identical fragments, after which each one is rolled in flour, egg and breading step by step.

The dairy product is removed into a deep fryer heated to 170 degrees Celsius. It will be possible to get it when the pieces turn golden. After removing excess fat with a paper towel, Camembert will also be added to the common bowl. Everything is topped with dressing.

Camembert cheese at home is relatively easy to prepare. From the dishes you will need to prepare a large saucepan with a volume exceeding four liters.Do not give preference to enameled or aluminum containers. Then you will need molds - cylinders with holes that allow you to express the whey. The absence of a bottom in this case is even considered a plus. Holes should also be present in the covers. Of course, a thermometer will come in handy, but we should not forget about a plastic box suitable for storage in the refrigerator.

It is better to take pasteurized milk, in the amount of three liters, and mesophilic starter, in the amount of 75 milliliters. In addition, you will need calcium chloride in the form of one ampoule of a ten percent aqueous solution, an enzyme capable of coagulating milk in an amount of 0.1 grams, and a couple of pinches of dry mold cultures. It is also worth preparing two-thirds of a tablespoon of salt.

Milk is placed in a water bath and heated to 32 degrees Celsius, after which the fire is turned off. The starter is mixed with 75 milliliters of water until a homogeneous solution is obtained, after which it is poured into milk. Everything is neatly mixed, and the surface of the liquid is sprinkled with mold. For three minutes, the future cheese is stirred from top to bottom, and then combined with calcium chloride. After another ten minutes, an enzyme, previously dissolved in 50 milliliters of water, is added to the liquid. Everything is mixed and set aside for a little more than half an hour.

After a specified period, Camembert will become like jelly. It is cut into cubes with sides of one and a half millimeters and set aside for eight minutes until all the whey is gone. Then the cubes are put on fire - the temperature is again 32 degrees, and everything is mixed for about twenty minutes. The whey is poured into a bowl, and the dense part is compacted into molds, after which you have to wait a couple of hours and turn the cheese over.

For the next four hours, Camembert should be turned over every half hour. Finally, everything is laid out in a plastic container lined with paper towels. The paper will need to be changed when it gets wet, and the head turned over daily. In two weeks, mold will grow on Camembert. This will be a sign that the product can be wrapped in foil and put in the refrigerator for a month until fully ripe.

You can learn a lot of interesting information about this cheese from the video below.