Camembert Cheese remains one of the world’s most treasured cheeses. The rind is white with red flecks through it, and if you run your had over the surface you will feel the soft texture of the penicillin rind. The rind is an important part of making Camembert cheese. As the mold is forming the rind, it sends out roots that turn the cheese from a chalky texture to one that is wonderfully soft and runny.
Original Camembert cheese is made from raw fresh milk of cows, it's high protein, fat and vitamins. In the United States we are only allowed to import Camembert that has been pasteurized.
For the pasteruization process, milk is brought up to heat and put into large containers. Rennet is added and when the curds become the proper size, they are put carefully into molds. When the cheese has drained, the molds are flipped over. The next day, it's taken out of the molds and put in a room for salting. All surfaces get covered in salt. A day later, the cheeses are put into a drying room, where it will form a white mold. This will take about 12 days.
It's alright to eat the rind, it will strengthen the flavor and texture. If you encounter a Camembert with a chalky center, that means the rind did not completely ripen. The flavor gets stronger as it ripens. Once it's ripe, it should be eaten within a week.
When you cut into this cheese you will notice the smell
of mushrooms and a slight scent of cabbage.
These two smells are the common aromas of true Camembert.
