This is a cow’s milk cheese from the Normandy region of France. Legend has it that a farmer’s wife, Marie Harel, invented this cheese in 1791. A statue in her honor, “The Mother of Camembert,” stands in the village of Camembert. Since 1880, this cheese has been packaged in a thin wooden box. This allowed the cheese to be shipped all over the world. The rind should be covered in white mold with reddish stripes and stains. The cheese should be creamy and supple. There should be a slight taste of mold. It may be very salty.
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