Wood box 250 g
The minimum purchase order quantity for the product is 1
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In 1680, parish records from the village of Camembert, in the Orne département, already mention a local dairy product.
As soon as 1708, Thomas Corneille mentions in his Dictionnaire Universel Géographique & Historique “excellent cheese from the area of Camembert” sold on the nearby Vimoutiers market. But it is more likely that he was writing about cream cheese.
As he was fleeing from the French Revolution, abbot Bonvoust, a non-juring priest from the Brie area, took shelter at Marie Harel's, to whom he suggested she should refine her cheese in a cellar. Nevertheless, at that time and until the beginning of the 20th century, the cheese probably did not have the same appearance as today, since it was covered with Penicillium camemberti, a greyer than white type of mold, but also covered with other types of mold, yeast or bacteria!
In the 19th century, the works of Pasteur provided a thin white layer to the Camembert, originating from Penicillium candidum. It is progressively superseded during refining by Brevibacterium linens.
The launch of the Paris-Lisieux-Caen railway line in 1850 favored camembert sales in the Paris region, then even further with the invention of the wooden box that was industrially manufactured by Etienne Ridel for the first time in 1890.
The production of Camembert "au lait cru moulé à la louche" (from raw milk and by ladle molding), first took place in the farms then became a handcraft and was finally industrially produced thanks to the emergence of truly “dynastic” families.
|Name/Designation||PDO Camembert de Normandie|
|Production time||All year|
|Ingredients||Unpasteurized cows’ milk, salt, lactic starter, animal rennet|
|Allergens||milk, lactic starter|