Cheese Camembert Au Calvados Cow Milk LFM 250gr

Item No.IDA0WW0001909
History of Camembert Au Calvados Camembert is the most renowned cheese from Normandy. The name of Marie Harel will remain indefectibly associated to the history of Camembert. In 1791, following the advice of a refractory priest in hiding who had been taking shelter in her farm in the town of Camembe

Description

History of Camembert Au Calvados

Camembert is the most renowned cheese from Normandy. The name of Marie Harel will remain indefectibly associated to the history of Camembert. In 1791, following the advice of a refractory priest in hiding who had been taking shelter in her farm in the town of Camembert, near Vilmoutiers (Orne), Marie Harel perfected the recipe of a local cheese and came up with this novel type of cheese.

Marie Harel’s descent kept the tradition alive and further developed the fabrication of Camembert, which spread from the Pays d’Auge throughout Normandy. Later on were added breadcrumbs and Calvados (apple brandy from Normandy), thus giving Camembert au Calvados.

Fabrication

Alain makes his Camembert au Calvados exclusively from raw cow milk. Curds are obtained by curdling the milk with rennet, and are left to drain on their own, without pressing (“spontaneous draining”). The uncut curds are then ladled into molds, in four to five pourings per mold. Alain then dip the curds into Calvados, and slowly cover them in breadcrumbs.

Once dry-salted, the Camembert au Calvados is left to ripen in a cellar. The maturation lasts for at least twenty-one days, including sixteen days in the place of production. This cheese develops a rather robust taste, with hints of fruity flavors

Tasting advice

This cheese may be enjoyed with salad or bread croutons.

Wine pairing

A bottle of Calvados or of Burgundy white wine will help unleash the flavor of Camembert au Calvados. It may as well be paired with a fruity, flowery dry white wine such as Touraine Sauvignon.

Appearance: even shape, rind covered with breadcrumbs.

Texture: supple paste, not runny.

Smell: terroir fragrance with bouquet, smell of Normandy apples.

Taste: fruity flavor.

General Characteristics

Product code: CAME2
Production place: Normandie, FRANCE
Approval number: FR 54 395 173 CE
Shelf life: 21 days
Storage temperature: from + 2°C to + 4°C
Place of maturation: Lorraine, FRANCE   
Maturing time: 21 days minimum
Weight: 250 g

Nutrition Values

Type of milk: raw cow’s milk
Type of cheese: bloomy rind cheese
Rind color: yellow
Texture color: light yellow
Ingredients:
- Raw cow’s milk 98,18 %
- Salt 1,80 %
- Calvados 1,2 %
- Rennet 0,02 %
- Lactic ferments Traces

Energetic value per 100 g

kcal-kJ 282 - 1169
Protein 9,7 g
Fat 22 g
Of which saturated 14 g
Carbohydrate 1.4 g
Of which sugar 0.1 g
Protein 20 g
Salt 0.7 g

Fat content

Percentage of total weight 39 %
Fat in dry matter 75 %
Dry extract >45 %

Microbiological Criteria

Fat level in total weight 22 %
Fat level in dried matter 45 %
Dry extract 44 %

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There are no reviews yet.

Cheese Camembert Au Calvados Cow Milk LFM 250gr

Item No.IDA0WW0001909
History of Camembert Au Calvados Camembert is the most renowned cheese from Normandy. The name of Marie Harel will remain indefectibly associated to the history of Camembert. In 1791, following the advice of a refractory priest in hiding who had been taking shelter in her farm in the town of Camembe

Description

History of Camembert Au Calvados

Camembert is the most renowned cheese from Normandy. The name of Marie Harel will remain indefectibly associated to the history of Camembert. In 1791, following the advice of a refractory priest in hiding who had been taking shelter in her farm in the town of Camembert, near Vilmoutiers (Orne), Marie Harel perfected the recipe of a local cheese and came up with this novel type of cheese.

Marie Harel’s descent kept the tradition alive and further developed the fabrication of Camembert, which spread from the Pays d’Auge throughout Normandy. Later on were added breadcrumbs and Calvados (apple brandy from Normandy), thus giving Camembert au Calvados.

Fabrication

Alain makes his Camembert au Calvados exclusively from raw cow milk. Curds are obtained by curdling the milk with rennet, and are left to drain on their own, without pressing (“spontaneous draining”). The uncut curds are then ladled into molds, in four to five pourings per mold. Alain then dip the curds into Calvados, and slowly cover them in breadcrumbs.

Once dry-salted, the Camembert au Calvados is left to ripen in a cellar. The maturation lasts for at least twenty-one days, including sixteen days in the place of production. This cheese develops a rather robust taste, with hints of fruity flavors

Tasting advice

This cheese may be enjoyed with salad or bread croutons.

Wine pairing

A bottle of Calvados or of Burgundy white wine will help unleash the flavor of Camembert au Calvados. It may as well be paired with a fruity, flowery dry white wine such as Touraine Sauvignon.

Appearance: even shape, rind covered with breadcrumbs.

Texture: supple paste, not runny.

Smell: terroir fragrance with bouquet, smell of Normandy apples.

Taste: fruity flavor.

General Characteristics

Product code: CAME2
Production place: Normandie, FRANCE
Approval number: FR 54 395 173 CE
Shelf life: 21 days
Storage temperature: from + 2°C to + 4°C
Place of maturation: Lorraine, FRANCE   
Maturing time: 21 days minimum
Weight: 250 g

Nutrition Values

Type of milk: raw cow’s milk
Type of cheese: bloomy rind cheese
Rind color: yellow
Texture color: light yellow
Ingredients:
- Raw cow’s milk 98,18 %
- Salt 1,80 %
- Calvados 1,2 %
- Rennet 0,02 %
- Lactic ferments Traces

Energetic value per 100 g

kcal-kJ 282 - 1169
Protein 9,7 g
Fat 22 g
Of which saturated 14 g
Carbohydrate 1.4 g
Of which sugar 0.1 g
Protein 20 g
Salt 0.7 g

Fat content

Percentage of total weight 39 %
Fat in dry matter 75 %
Dry extract >45 %

Microbiological Criteria

Fat level in total weight 22 %
Fat level in dried matter 45 %
Dry extract 44 %

Reviews (0)

There are no reviews yet.