Recently, a new product produced by the Sernursky cheese factory has appeared on the shelves of shops in Yoshkar-Ola, Kazan, Moscow - Camembert cheese made from goat's milk. In round wooden boxes that immediately attract attention, standing out from other products with their simplicity of design.

Camembert is one of the most popular French cheeses in the world. The product belongs to soft cheeses with noble white mold. Its history spans a little over 2 centuries. It is generally accepted that the first cheese was made in 1791 by a peasant woman from the Norman village of Camembert Marie Arel. During the French Revolution, she hid from her pursuers a monk from the province of Brie - the birthplace of the well-known cheese variety of the same name, secret recipe which he opened to the girl as a token of gratitude. Since the conditions for its preparation and ripening are very important for cheese, the peasant woman got a new variety that for almost a hundred years did not have its own name and was simply called Norman cheese. In 1863, Marie's descendants introduced the product of the family's cheese factory to Napoleon III. The emperor liked it so much that the cheese was named after his native village, and the Arel family had to urgently expand production. For a long time, this cheese could only be tasted in France, until in 1890 the engineer Riedel came up with the idea of ​​transporting it in wooden boxes. Camembert immediately conquered America, and wooden boxes became the traditional packaging for Normandy cheese.

Dressed in a beautiful snow-white crust, Camembert has a delicate, mushroom flavor. Its smell will remind you of fresh cream, popcorn, mushrooms and… the gym, the French poet and prose writer Léon-Paul Fargue once described the aroma of camembert as “the smell of God's feet”. In France, they like to eat Camembert with a warm, crispy baguette. Camembert can be served separately with nuts, herbs and sweet fruits, or it can be used in the preparation of baked potatoes, pizza, pasta. It can be cut into pieces, breaded in breadcrumbs and deep-fried. It can also be baked in the oven by cutting or cutting the top mold cover, sprinkling lemon zest, garlic, rosemary, thyme, nuts and honey.

About how famous french cheese began to be made in Mari El, Sergey Chernykh, chief technologist of the Sernur cheese factory, deputy director of the production enterprise, said there.

What is a Sernur Camembert? These are the goat milk of our farms, French technologies and the work of our cheese makers. The production of camembert is not easy - it is a complex cheese with a noble mold. In its manufacture, it is necessary to comply with high requirements of sanitary standards. We received the first Camembert back in 2010 after my return from a business trip to France. The product turned out to be interesting, close to the original, but was not in demand. Then we understood that this niche was occupied by imported cheeses and retreated from the idea of ​​making Camembert. The food embargo against the countries of the European Union prompted the resumption of its production. A new section has now been built at the plant, French equipment has been installed. The enterprise is capable of producing 3.5 tons of finished product per month, but so far the volume does not exceed one ton. We actively study the market, find consumers.

Camembert is divided into two types: industrial and traditional. Cheese easily passes from the first state to the second - from fresh to more seasoned. Traditional has a more fluid consistency, it is more saturated. Ours produces a product close to the traditional one. The ripening period of cheese is from 2 to 3 weeks. Its expiration date is 30 days. The spore culture Penicillium Candidum used in the manufacture of Camembert is imported from France.

The new product is quickly gaining fans. Buyers who are familiar with the original French cheese note how close Camembert Camembert is to it in taste and properties. Those who try it for the first time are also satisfied, although many are initially alarmed by its unusual smell. Good feedback Cheese also receives from experts - the editors of the website Eda.ru, having audited 12 camemberts made in Russia, gave the cheese made in Mari El the highest marks.

Camembert (Fr. сamembert) is a soft French cheese made from cow's milk. Homemade Camembert cheese has a soft, creamy texture that makes it easy to spread on bread.

The color of Camembert cheese can be from light yellow to golden yellow. In mature cheese, small eyes appear that do not affect the taste. The surface of the Camembert cheese head is completely covered with a layer of white mold.

Making Camembert cheese at home is as difficult as it might seem at first glance. You just need to purchase all the necessary ingredients for cheese making, including mold and starter cultures for Camembert cheese.

You can buy mold for cheese and sourdough in the online store.

The production process of Camembert cheese takes approximately three weeks. We will tell you how to make Camembert cheese at home.

Ingredients:

• pasteurized cow's milk - 3 l,
• mesophilic starter - 75 ml,
• dry culture of the white mold Penicillium Candidum (PC)
• dry culture of mold Geotrichum Candidum (GEO)
• calcium chloride in aqueous solution - 1 g (for pasteurized milk)
• milk-clotting enzyme in the amount necessary to obtain a flocculation time of 12-15 minutes.
• table salt - 1/4 tsp

How to cook camembert at home:

In a small spray bottle, such as used when ironing linen, prepare a solution of the smallest amount of GEO mold you can get on the tip of a PC mold knife and ¼ teaspoon table salt, in 200 ml of boiled, cooled to room temperature water.

It is necessary to withstand the solution before use for at least 12 hours, shaking occasionally.

Collect and thoroughly wash all tools. Before use, treat everything with boiling water to avoid getting foreign microflora into milk and cheese.

In a 5-liter saucepan in a water bath, heat milk to 32ºС or cool pasteurized milk to this temperature.

Dissolve dry enzyme in water or dilute liquid enzyme with water.

Add mesophilic starter and mix thoroughly. The starter can be added frozen, then you need to initially heat the milk to 33ºС and make sure that after adding the starter the temperature is 32ºС.

Add calcium chloride. To stir thoroughly.

Exactly 10 minutes after adding the starter, add the dissolved (diluted) milk-clotting enzyme, mix from top to bottom and from bottom to top for 30 seconds.

Determine the flocculation time. Flocculation multiplier 6.

Cut the clot into cubes with a 1.5 cm edge. Do not mix, let stand for 10 minutes

Gently mix the mass, maintaining the temperature at 32º C for 20 minutes from the moment of cutting the clot. Leave alone for 10 minutes.

Drain the whey into a separate container suitable for heating, so that the cheese grain remains under a thin layer of whey.

Put the cheese grain in with a slotted spoon.

It is necessary to place the molds with cheese so that the whey that stands out can drain freely.

After 1-2 hours, remove the cheese heads from the molds, turn over and return to. After another 3 hours, remove the heads from the molds again and turn over. Turn again after 6 hours.

22-24 hours after adding the starter (the next morning), remove the cheese from the molds and place it in the whey-based brine prepared earlier.

Please note that classic Camembert is salted with dry salt, but our recipe is based on brine.

Place the cheese in a container with a tight-fitting lid, on a rack that is raised from the bottom of the container. The cheese will age in this container.

Place the cheese in the refrigerator to dry out for 12-24 hours. Turn the heads over after 6-12 hours so that they dry evenly.

After 12-24 hours, spray the cheese with the previously prepared solution of PC and GEO molds from a spray bottle well from all sides.

Close the container tightly and place the cheese in the refrigerator to mature.

For the first week, turn the cheese once every 12 hours (morning and evening). Then once a day. Each time you turn the cheese, use a clean cloth or paper towel to remove any moisture that has accumulated on the inside of the lid and sides of the container.

After 5-10 days, white mold will appear in separate spots on the cheese heads. After 10-15 days, the cheese heads will be completely covered with white mold.

When the cheese is completely evenly covered with a layer of PC, wrap it tightly in parchment paper or aluminum foil and continue to refrigerate. The time to full ripening of the cheese is 3-5 weeks.

Camembert cheese at home is ready. Bon appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 6 2017

Content

This product is highly appreciated by gourmets from different parts of the world. True connoisseurs eat delicacy, washed down with neutral varieties of wines that do not interrupt the complex taste of cheese, but somewhat soften its sharpness. Camembert is included in many French cuisine recipes: they are complemented by desserts, soups, and various sauces.

What is camembert

The product comes from France, but won the love of millions of people from different countries peace. Camembert is a soft cheese with a high fat content, which is made from high quality cow's milk (to get a delicate taste of the product, cattle are grazed on special pastures). The finished delicacy can have a color from snow-white or light beige to dark brick, and its aroma resembles the smell of dampness, while the more mature the cheese, the brighter it smells. Heads weighing approximately 300 grams are covered with a white crust, which forms a special kind of mold.

The smell of Camembert

Not everyone likes the aroma of the Normandy delicacy: it resembles the smell of delicacy, while the sharpness depends on the degree of exposure of the product. If you feel that the smell of camembert gives off ammonia or is too pungent, this indicates that the product has deteriorated. Real French cheese comes only with a creamy taste. Other types, with additives such as mushrooms, bacon, garlic, cannot be called Camembert. The taste of the delicacy is spicy and spicy, with a subtle taste of cream. At the same time, the middle of the product is soft, and the mold crust is dense.

What is the difference between brie and camembert cheese

Outwardly, both types of product are similar - there is white mold on their surface. What is the difference between brie and camembert? The main feature of Camembert is its higher fat content and soft texture. So, even at room temperature, the delicacy begins to melt quickly inside. Brie and Camembert cheese differ, in addition, in shape: the former has a triangular shape, while the latter has a round one. Camembert crust has a sharper taste and a bright egg and mushroom aroma. The smells of cheeses also have a difference: the aroma of brie is more like ammonia, and the moldy surface is almost tasteless.

Benefits of camembert cheese

Beneficial features The product is explained by its composition: cheese contains a lot of vitamins, amino acids, trace elements. Nutritionists advise including the variety even in the diet of those people who are lactose intolerant, since there is very little of it in Camembert. To improve health and prevent the development of various diseases, a person should eat only 20-50 grams of the product per day. What else is the use of Camembert cheese:

• the delicacy contributes to the treatment of gastrointestinal diseases, ensures the prevention of cardiovascular pathologies;
• thanks to phosphorus and calcium in the composition of the product, it is able to strengthen the skeletal system, fractures, arthrosis, etc. are prevented;
• since cheese mold contains melamine-producing substances, eating a treat helps protect the skin from sunburn;
• Camembert has a positive effect on the condition of the teeth, prevents the onset of caries.

Blue cheese calories

Among the mass of product varieties that are produced with mold, Camembert stands out. In the process of making this type of cheese, porcini mushrooms of the genus Penicillium candidum and Penicillium camemberti are used. The calorie content of blue cheese is approximately 300-340 kcal per 100 grams of delicacy. However, the nutritional value and calorie content of a dish may vary depending on the cooking method and the ingredients used.

How to eat camembert cheese

Since the cheese has a high fat content, at a low temperature it hardens, becoming hard like butter. If served in this state, the taste and smell of the treat will be indistinguishable. How to eat camembert? Cheese should be eaten in a thawed form, removed from the refrigerator in advance and cut not into thin pieces, but into portions (like a cake). Before eating camembert cheese, you need to give the delicacy time to reach room temperature. What do you eat camembert with? The table is served with nuts, fruits, fresh baguette. It is appropriate to add fresh herbs and rose wine to the treat.

Camembert at home

The preparation of the product is easier than hard varieties, implying long-term processing of the granular mass, a long process of oxidation and pressing under high pressure. To make camembert at home, all you need is milk, mesophilic sourdough, salt, and rennet. At the same time, it is better to purchase the base from farmers who graze cows in the meadows. Cheese from such milk will come out much tastier and healthier. In order for the delicacy to ripen, it should be about 11-13 degrees Celsius in the refrigerator and 85-95% humidity. How to make camembert cheese with white mold:

• milk is poured into a saucepan, put on fire and heated to 32 degrees;
• in ¼ st. water dissolves mesophilic starter;
• then the starter is poured into warm milk, the mixture is stirred and the surface is sprinkled with white mold and Geotrichum Candidum (both on the tip of a knife);
• the powder should be absorbed into the moisture, after which the mixture is stirred, moving with a spoon from bottom to top, distributing it over the entire volume of milk;
• then 10 mg of calcium chloride is poured into the cheese base;
• after 10 minutes, 1 gram of a milk-clotting enzyme dissolved in 50 ml of water is sent to the container;
• after mixing, the mass is left for 40 minutes (during this period the product becomes dense, jelly);
• then the cheese is cut into small cubes, allowed to stand for 8 minutes to drain excess liquid and heat the mass again to 32 degrees, stirring (it is better to use a ceramic or iron spoon);
• the grain is allowed to brew for 20 minutes, after which the whey is poured into a separate container, and the cheese mass is distributed according to the forms, taking it with your hands or with a slotted spoon;
• the base is given the desired shape, compressing the grain and leaving it for a couple of hours, then turn the cheese over to the other side (so the mass will gradually slide down and compact even more under its own weight);
• the product is turned over every 30 minutes for 4 hours;
• after camembert is left to ripen in a plastic container lined with paper napkins (a tray is placed under them to collect excess liquid);
• as the paper gets wet, the napkins are changed, the cheese heads are turned over every day;
• after 2 weeks, the mold covers the entire surface of the product, then the cheese is wrapped in paper and left in the refrigerator for up to 4 weeks until fully ripened.

Camembert cheese price

An authentic product is produced in the provinces of France, so it is worth buying cheese, on the label of which this country is listed. To verify the authenticity of camembert, check for the characteristic stripes on it, which were imprinted on the cheese when it ripened on the grates. Experts recommend choosing young varieties covered with mold of a light shade and having a delicate aroma. The approximate price of Camembert cheese, which is sold in Moscow, is (per head):

• for young cheese - about 250 rubles;
• for a mature product - up to 350 rubles;
• for cheese with a long aging period - about 500 rubles.

Recipes with camembert cheese

Gourmets love to eat the delicacy, washed down with light wine, then you can feel the whole bouquet of cheese flavors. Camembert is especially revered in France, where it is served with fresh bread and used to prepare various salads, sauces, first courses, and desserts. Often recipes with camembert cheese involve baking the product, while it becomes slightly viscous, the taste and aroma soften. An excellent option for using cheese is the preparation of all kinds of pies, casseroles, pizza, sandwiches, etc.

Fried camembert cheese

• Cooking time: 15 minutes.
• Number of servings: for 3 persons.
• Calorie content of the dish: 291 kcal / 100 g.
• Purpose: snack.
• Cuisine: French.
• Difficulty of preparation: easy.

It turns out fried cheese Camembert is soft on the inside and dense and crispy on the outside. The dish attracts many with its appetizing crust and incomparable aroma. You can serve an appetizer on the table with different sauces, but it is ideally complemented by sweet and sour refreshing cranberry gravy. This sauce well emphasizes tender creamy taste. Cooking takes a minimum of time, and it turns out an exquisite dish of French cuisine, which can be treated to unexpected guests.

Ingredients:

• flour - 70 g;
• camembert - 0.2 kg;
• salt, thyme, black pepper;
• egg;
• vegetable oil;
• breadcrumbs - 70 g.

Cooking method:

1. It is worth starting the preparation of the dish with the fact that the cheese is cut into portioned triangles of small size.
2. The egg should be beaten with a whisk / fork, and the flour, breadcrumbs pour into different containers, season them with spices.
3. Using tongs, dip each piece of cheese first in the egg, then in the flour, again in the egg and in the crackers.
4. Place the cheese in a hot skillet with oil, fry on each side for 2 minutes and place on a paper towel to remove excess fat.
5. Serve the slices with the warmed sauce.

An exquisite representative of France, acquaintance with which is inevitable if you are interested in cheeses.
There is a legend that it was first made by a peasant woman from Normandy in 1791, who received a recipe from a monk saved by her during the French Revolution.
The name that we know now is the merit of a doctor who practiced “cheese” therapy in the 20th century, it was in his honor that the recovered patients erected a monument near the village of Camembert.
According to the definition of the French poet and prose writer - Leon-Paul Farga, Camembert exudes the aroma of "God's feet", but we, as people who are not so exalted, let us clarify that this cream cheese smells like mushrooms.

Also, let us note that camembert should be consumed after it has warmed up a little - let it stand at room temperature for ~ 20 minutes, if you are going to make a canape with berries, you can still cut off the top “lid” and season with lemon zest, rosemary, thyme , nuts or honey, then baked in the oven, equally suitable for croutons, and for baking with potatoes, pizza or pasta, and light red wine will be an excellent addition.

Ingredients

• 4 l milk 1
• 1/4 tsp mesophilic starter culture 2
• 1/64 tsp mold Penicillium candidum
• 0.65 ml 10% solution calcium chloride 3
• 1.2 ml liquid rennet extract
• 4 tsp salt

1 Classically, camembert is made from cow's milk, but goat's milk is also acceptable. 2 0.45 g Chr. Hansen Flora Danica, you can also use sourdough MESO-1 1/4 tsp (0.55 g) or Danisco Choozit MM 101 1/16 tsp (0.13 g). Dilute 3 10 grams of dry calcium chloride in 100 ml of boiled water. Store the solution in your household refrigerator. Best before sedimentation.

Equipment

5 In this recipe, we suggest you use 4 small molds for camembert, in which it ripens faster and more evenly.

Cooking

1. You have pasteurized 4 milk, cool it down to 30°С, now you can make sourdough and mold. Leave for 3 minutes to rehydrate the powders, then mix slowly with a slotted spoon.
2. Type 50 ml of warm water in 2 containers: in one you add a solution of calcium chloride (¼ tsp), in the other - a coagulant (rennet / vegetarian chymosin), after this, add to the pan, and mix again.
3. Now, clot should mature. To do this, cover the pan with a lid, and leave for 1.5 hours at room temperature; after this time, you will see a cheese clot - kalya, check it for a “clean break”, for this you need to take a knife and make a shallow incision “at an angle”, and lift the incised part of the clot; if its edges are even, the incision site is filled with serum - this means that it is time to move on to the next step, if this did not happen, wait another 10-15 minutes.
4. Cut the clot into cubes with a party 2.5 cm, and leave for 5 minutes for them to settle and excess whey to separate. After that knead the mass ~10 minutes- during this time, the cubes are converted into cheese grains, and gain elasticity.
5. Get your molds and drainage container ready - it's time to form the cheese heads. Transfer the grain to the molds if they are full, and the grain is left - do not worry, the clot in the mold will settle, and you will fill them to the end.
6. Now the stage must go self-pressing- it lasts 2 hours, after that, turn the camembert to the other side - flip after 30 minutes again: next 2.5 hours You will need turn over his 5 more times(every half an hour).
7. And… the long phase of waiting began 10 hours is the time the cheese has to spend in a refrigerator while remaining in plastic form.
8. It is time to take the cheese out of the molds and salt it - for this you need to weigh the heads. Golden salting rule: 1% salt from the weight of the head, i.e., per 100 grams - 1 gram of salt. Weigh out the required amount (individually for each head), and gently distribute by hand over the surface, after that, return the heads to the molds standing on the drainage container, laying a mat, and let the cheese dry.
9. And now, you can put the camembert in containers for aging, and put it in the refrigerator, which will maintain the temperature 10-12°С, least, 10 days.

4 It is important to remember that cheese cannot be cooked from store-bought packaged milk - in dairies, pasteurization is carried out at high temperatures, as a result of which protein denaturation occurs, and a clot simply does not form. You can buy raw farm milk and pasteurize it yourself by heating it to t=72-75°C, hold for 20 seconds, then cool it down as soon as possible. Also, this operation can be carried out at t = 65-68 ° C, but it will be longer - 20 minutes, it is impossible to speed up the process, because not all pathogenic bacteria will die. Ripe care:
Wipe the container daily and turn the cheese over. We recommend putting them on the bottom of the container, under the drainage mat - they will absorb excess moisture in the first days, when there is less condensation, they can be removed. It is important to monitor the humidity in the container during aging - if it starts to appear blue mold, this means that you need to dry the cheeses a little. Humidity is controlled by the tightness of the container lid. Storage: up to 5 weeks, at t = 4-5°C.