T R AV E L 202 2 culturecheesemag.com 19
O N E C H E E S E , F I V E WAY S
A
ccording to well-established legend, camembert was invented
in 1791 by Marie Harel of Normandy, France. Harel was taught
cheesemaking techniques by a priest from Brie, which perhaps
accounts for the similarities between the two popular cheeses.
However, the cheesemaking process for camembert results in a
denser texture than its French cousin, and wheels of camembert
are significantly smaller than traditional brie wheels. There is also the
matter of flavor: camembert is famously earthy, while brie is brighter
and fruitier. Veritable (true) camembert—Camembert de Normandie
PDO—is made in Normandy from unpasteurized cow's milk, and
because it is aged for only 30 days (instead of the 60 required for raw
milk cheeses to be imported), it is not available in the U.S. If you find
cheese labeled "Camembert" and "Normandie" in your local market,
it has been made with pasteurized milk. This doesn't mean it won't be
delicious; look for brands such as Le Chatelain, Isigny St. Mère, and Ile
de France. Camembert's unique flavor and luscious texture make it the
star of a cheese plate, but it also makes a splash in recipes. c
Camembert
Cuisine
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