French Cheese: Camembert and Comté

Lucile and Bedanta Da have recently introduced me to some varieties of French Cheese, and I found them pretty fascinating.



Marie Harel created the original Camembert cheese from raw milk in Normandy in 1791. Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese, as can be seen in the picture. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese, although the rind for the larger varieties are best left alone since the cheese rounds are rolled over cave-floors for transportation purposes and the rind can accumulate the dirt and other impurities. One can have Camembert with bread, for proper meals such as Cheese and Potato filled pancakes or even for baking.

Not to forget, the cheese variety is the subject of a famous cheese (rather cheesy) joke, which goes as follows:

Question: Whats the best cheese to coax a bear down a mountain?

Answer: Camembert (Come On Bear)




For more than ten centuries, villagers of Jura Massif in Eastern France have crafted a unique and delicious cheese: Comté. Comté is characterised and loved for its aromatic richness. Comté requires excellent milk, usually and exclusively from the Montbéliarde and French Simmental breeds of cows. One can make dishes like Quiche and Macaroni Gratin using Comté, besides various other starters and desserts. Comté is a cheese of concentrated flavour and wines such as Jura wine, Palo Cortado or the Spanish Amontillado sherry are a classic pairing for this variety of cheese.

A small attempt at describing two cheese varieties that are fairly good to taste and well-known the world over.

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