Published by Thursday, May 28, 2015 Permalink 0

Unspeakably Awesome / Foter / CC BY-NC 


by Jonell Galloway

Sometimes I think I’m liquefying like an old Camembert.–Gustave Flaubert

History of Camembert

The legend goes that Marie Harel invented Camembert in 1791 in the village of Vimoutiers in Normandy, a froward priest giving her the instructions, which she guarded preciously hidden away. Camembert is not taken lightly in France. In 1928, Alexandre Millerand, former president of France, inaugurated a statue in Vimoutiers in honor of Harel’s great “achievement.”

The legend lives on, despite the fact that the family name Harel has never appeared on the list of cheesemakers or business people in the Camembert region, and that the first historical recording of the cheese was in 1708, well before Harel supposedly lived.

How Camembert is Made

Camembert is made from unpasteurized whole milk, abiding by specific requirements if it is to be labeled “Camembert de Normandie.”  The milk is first skimmed, then the lactobacillus bacteria is added as a starter. The milk is left at 12° C to coagulate for several hours and is then heated to around 30° C.

These curds are then sliced vertically and ladled into perforated cheese moulds. This manual operation is repeated four or five times over the space of 40 minutes, allowing the curds to drain off all excess water. After about 12 hours, the cheese is turned over and a stainless steel plate is placed on it, putting pressure on it so that it continues to drain overnight.

how camembert is made in Normandy













The next day, the cheese is removed from the moulds and salted. It is left for a week in a curing room with 100% humidity, where it is turned regularly. Thanks to the Pénicillium candidum in the atmosphere of the room, a natural crust is formed. (Some modern facilities spray the cheese with Pénicillium candidum to start the process.) French regulations require that it then be placed in a curing room with 50% humidity for a week.

The Camembert de Normandie A.O.C./A.O.P. is then ready for packaging. It is wrapped in plastic and then enclosed in a thin, round poplar box.

There are numerous variations on this process, depending on the manufacturer, but all makers more or less follow these steps, whether on a farm or in a larger establishment.

How to Choose a Camembert


The first thing to look for is the origin. It will probably be Camembert de Normandie or Camembert fabriqué en Normandie. Only Camembert de Normandie is made from raw milk and and has the legal right to bear the A.O.C. or A.O.P. label. This category includes some 500 milk producers and 9 or 10 cheese makers. In any case, Camembert de Normandie is always hand-made and the dairy cattle have been let out to pasture for a minimum of 6 months. It should always be marked moulé à la louche, indicating that it is hand-made using a ladle.

This name has been protected since 1983, and only represents 4.2% of all Camembert made in France. Look for all these indications on the packaging. Labeling can often be deceptive. Study the images in this article so you’ll be able to tell whether it’s real Camembert and to get a picture of the deceptive practices used. In any case, it should bear this label:

camembert in ladle












Camembert fabriqué en Normandie simply means it’s made in Normandy. There are no regulations controlling how it is made, so it will most likely be made in a factory, but there are certainly some artisanal cheese makers who for one reason or another don’t qualify for the strict Camembert de Normandie label, but whose cheese is of a high quality.

Then there are manufacturers from other parts of the country who make what they call Camembert. This is usually made with pasteurized milk and most often in factories. We have no way of knowing whether it is made according to the rules of the trade or whether it is good except by tasting. It might even be made with milk from another country.


Camembert should be perfectly round and flat. The crust should be white, but slightly brownish, and should not be cracked. The brownish spotting is the result of healthy mould and ripening. The entire surface should be the smooth and even. The edges should be slightly yellow.

Smell the Camembert. Any whiff of ammonia indicates that it is too ripe. It should smell fruity and ripe like you’d like it to taste, but not overwhelming.

Touch the edges, then press the middle.  It should be neither too hard nor too soft.

When you cut into the cheese, it should be light yellow in color and creamy in texture.

Note: raw milk Camembert is best in the spring and autumn.

How to Eat Camembert

The French eat their cheese after the main course, either with or after a green salad. It is eaten as is, at room temperature, with bread, and followed by dessert. Some nicer restaurants will serve dried fruit, jam or nuts with the cheese course.








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The Art of Tasting Wine with James Flewellen: Wine Tasting in a Nutshell

Published by Tuesday, November 27, 2012 Permalink 0

by James Flewellen 


Over the last few posts I’ve covered various aspects of wine tasting in some detail. We’ve looked at the appearance of wine, the aromas we find in white and red wines, the structure of the wine on the palate and how to begin to assess the quality of the wine. This post summarises these ideas in a concise ‘checklist’, which I hope you find a useful prompt as you explore new tastes and new wines.

Step 1: Appearance

What is the colour of the wine? Can you see through it? Tilt the glass and examine the wine against a white background. Is there a change in colour, or ‘gradient’ along the wine?

Step 2: Nose

Tempranillo varietal wine bottle and glass, sh...

Tempranillo varietal wine bottle and glass, showing colour










The nose is the aroma of the wine. Is it powerful or subtle? Complex or easy to describe? Does the aroma change after swirling the wine? Does it evolve over time as the wine aerates or warms up? What can you smell? Is the wine primarily a fruity wine? What sort of fruits, and are they fresh, cooked or dried? Perhaps there are also other aromas: spices, grassy notes, herbs, wood, nuts, savoury/meaty aromas? Do any of these aromas remind you of other wines you’ve had before, or maybe indicate some age on the wine?

Step 3: Palate

We look for up to eight components of a wine when we taste. Firstly, the flavours: are these the same as the aromas you can smell? All wines have perceptible acidity and alcohol, which give structure to the wine. Alcohol is a major component of the body of a wine, which is how heavy or viscous the wine feels in the mouth. Red wines also have tannins, which provide additional structure. Some wines have perceptible residual sugar. The evidence of maturation in oak may also be present in many white and red styles. Finally, the finish is how long the flavours and sensations of the wine linger in your mouth after swallowing.


Step 4: The Conclusion

Wine tasting is a very personal thing. No-one else can tell you whether you like or dislike a particular wine, or why you do. That said, there are certain features a professional wine taster looks for in assessing the quality of a wine (whether it suits their personal tastes or not). These include:

  • Balance: is the overall perception of the wine flavours and structure in harmony?
  • Length: do the flavours persist for a long time or do they fall flat and short?
  • Intensity: are the flavours and aromas intense or a bit weak? Perhaps they are too intense and overwhelming.
  • Complexity: is there a lot going on in the wine, or is it a bit simple and ‘one-dimensional’.

Other things to think about are: When would you drink this wine – by itself or would it be better with food? What sort of food? Is it good value for money? Is it ready to drink now? Or perhaps it will be better in a few years. It might seem  like a lot to take in but ultimately enjoying wine comes down to two things: Do you like this wine? and more importantly: Why is that?


James Flewellen is The Rambling Epicure wine columnist. James is a biophysicist at the University of Oxford. Originally from New Zealand, the huge range of wine James discovered in Europe spurred his interest in all things vinous. He became involved in the University’s Blind Wine Tasting Society and has recently completed a two-year term as its President. During this time he represented the University in a number of domestic and international wine tasting competitions, winning several awards. He is currently completing the WSET Diploma in Wine and Spirits. James has a passion for wine communication and education and runs the Oxford Wine Blog and the Oxford Wine Academy.

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