While the validity of the legend is impossible to confirm, culinary anthropologist Georges Carantino maintains that it is rooted in fact. This could seem like a good compromise, allowing discerning consumers to seek out raw-milk camembert while industrial producers continue to churn out the pasteurised version for the masses – and overseas sales. But, according to Véronique Richez-Lerouge, president of l'Association Fromages de Terroirs, two-tier AOPs like this “don’t work”. At the Festival des AOC/AOP, she cited the example of Cantal cheese from France’s Auvergne region, where the creation of a two-tiered system and subsequent market shift towards less-expensive pasteurised Cantal has led 40% of artisan, raw-milk cheesemakers to leave the AOP label entirely in favour of producing ‘ Salers tradition’, an ancestral version of Cantal. Slash the top of the cheese and add your toppings. For ideas, read our guide 5 ways with baked camembert. McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York: Scribner. ISBN 0-684-80001-2. In any case, it evokes that there was indeed a transmission of the techniques from an area like Brie, where this type of cheese is very old, to [Pays d’Auge], where it is a much more recent addition to the landscape.”

Brie and Camembert are two similar soft cheeses that are both made from cow's milk. Despite their similarities, there are notable differences between them, including their origin, market shape, size, and flavor.Created in 1968, the Président brand of Camembert revolutionised what was being offered to consumers: it was exactly the same all over the globe, as opposed to the differences in the quality of raw-milk Camembert; Président’s pasteurised Camembert sported a name and a look that contrasted sharply with the brand confusion of that time. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. [3] She is credited with having refined a previously existing cheese recipe from the Pays d'Auge region and having launched it into the wider world. [4] She passed her secrets on to her daughter, whose husband, Victor Paynel, presented one of his wife's best cheeses to Napoleon III, who gave to it his royal seal of approval. [4] It is by design. Under France’s current constitutional arrangement, the so-called Fifth Republic, the sole real seat of power is the office of the presidency. It is therefore unsurprising that all civic and political life would revolve around it. We’ve been able to isolate more and more interesting strains [of local microorganisms] with which to make cheese,” Carantino said. “At the beginning, we added about two or three [strains]; now we can add dozens.”

By this point, however, even Normandy camembert no longer belonged to the small, artisanal producers that had once handmade this cheese throughout the region, ladling it into moulds in five distinct layers, as tradition dictates. Industrial giants such as Lactalis had set up shop and wanted their product to sport the AOP label. The caveat? They wanted to use pasteurised milk. Lactalis® American Group strives to comply with local and federal regulations, and the farms supplying milk are regularly inspected by the inspectors of the States Department of Agriculture. Brie vs Camembert - Health impact and Nutrition Comparison". Food Struct. Archived from the original on 2022-05-20 . Retrieved 2022-05-08. Camembert: I use a 9oz (250 g) camembert that comes in its wooden box. Some good brands include Marks & Spencer French Camembert, Le Rustique Camembert, and Camembert Le Bocage. Zimberoff, Larissa (2017-06-13). "One of the World's Great Cheeses Might Be Going Extinct". www.bloomberg.com. Archived from the original on 2019-11-02 . Retrieved 2019-09-15.Camembert vs Brie: What's the Difference". whatdifferencebetween.com. Archived from the original on 2023-07-20 . Retrieved 2023-06-15. Aromatic herbs: I used fresh rosemary sprigs, but thyme sprigs or other herbs will work just as great.

Of course, it would be unfair to say that camembert is merely brie made in Normandy. While the cheeses are made with the same Penicillium camemberti spore and thus boast a similar downy white mould, flavour-wise, camembert exists somewhere between the milder, buttery Brie de Meaux and the rich, meaty Brie de Melun. This can be attributed, at least in part, to the fact that while Brie de Meaux is made primarily with rennet fermentation and Brie de Melun with lactic fermentation, camembert is made with a bit of both – a process facilitated by the rich, raw milk of local Normande cows with which camembert should always be made, at least in the mind of a true turophile.

Cornish Camembert". Cornish Country Larder Ltd. Archived from the original on 2015-06-27 . Retrieved 2014-11-26. Like in any monarchy, succession is one, if not the monarch’s central concern — but also that of his courtiers, of his sworn enemies and of all the usual cast of rumor-mongers, reprobates, prospective turncoats and budding traitors. And because it is an elective monarchy rather than a dynastic one, the public plays the pivotal role in that recurring high-stakes drama. It is Games of Throne and Lord of the Flies and Survivor , but in real life and with real consequences. De Gaulle himself had thought up the election of the President by popular vote. In its first 1958 version, the Fifth Republic Constitution entrusted the election of the President to a college of about 80,000 electors (“grands électeurs”), made up of all of France’s elected officials. On December 21st 1958, De Gaulle became the first and only French President ever designated by such a scheme, and with a Soviet score I might add (78,51%).