Camembert cheese

The birthplace of the soft and fatty cheese Camembert is the unique French province of Normandy. This historical region of France is located in the north-west of the country and has long gone down in the history of world cooking with recipes and dishes of Norman cuisine.

Normandy is known for its numerous apple orchards, fish and seafood delicacies, a rich selection of meat dishes and sausages, as well as dairy products. Camembert cheese began to be made by the monks of the monastery in the Norman mountains.

For a long time, this delicious and unusual cheese with mold was available only for monastic meals. It is believed that the recipe for Kamaber cheese became known to the world thanks to a simple Norman woman of peasant origin Maria Arel.

During the French Revolution, oppression of monks began. Marie sheltered one of the fugitives from an angry crowd of revolutionaries, and the monk, in gratitude, opened her a secret recipe for Camembert cheese. Camembert cheese got its famous name thanks to another historical event.

At the turn of the 19th and 20th centuries, a French doctor began to use cheese from Normandy in the treatment of seriously ill patients. The benefits of Camembert cheese quickly put the sick on their feet. In gratitude, the patients erected a monument to the doctor.

All this business took place in the Norman village of Camembert, so people began to call the healing Norman cheese Camembert. Camembert cheese is made from fresh and fattest cow's milk.

Often, in the modern process of producing Camembert cheese, fatty milk is diluted with fat-free milk. This technique helps to improve the taste of the cheese. What's really interesting is that Camembert cheese is produced at certain times of the year.

This is directly related to the production process. Also, the monks who became the first to produce Camembert noticed that it is better to make cheese in the cold season - from September to May. Then there will be no difficulties, and Camembert will be delightful.

In order to make one head of Camembert cheese, you need

2. 5 liters of fatty cow's milk. Special food mold is added to the milk, which gives Camembert its original spicy spicy mushroom taste and white color. The cheese is then placed with a special mould and allowed to mature for 21 days.

It is believed that only the real Camembert weighs exactly 250 grams and has certain dimensions - diameter - 11 cm, height - 3 cm. Camembert is packed in a special branded packaging - a wooden box, which was invented in the 19th century by the inventor and engineer Monsieur Ridel.

The benefits of Camembert cheese

The benefits of Camembert cheese for our body are noticeable with a non-armed look, just pay attention to the composition of the cheese. Essential amino acids, a bouquet of vitamins and nutrients, plus a special cheese mold from the genus Penicillium camemberti or Penicillium candidum.

All this saturates our body only with useful and necessary substances. Therefore, nutritionists and even doctors suggest that everyone, without exception, introduce Camembert cheese into their diet. True, there is a limitation in the number of Camembert cheese consumed. Per day, a person needs 50 grams of cheese so as not to harm his body.