Talk:Camembert (cheese)

From Wikipedia, the free encyclopedia

France Portal

Camembert (cheese) is within the scope of WikiProject France, an attempt to build a comprehensive and detailed guide to France and Monaco on Wikipedia. If you would like to participate, please join the project and help with our open tasks.

This article has been rated as B-Class on the Project's quality scale.
(If you rated the article please give a short summary at comments, explaining the ratings and/or suggest improvements.)

I'm pretty sure that the cheese shown on the presentation picture (10/01/05) is Brie, not Camembert. I'm sorry, but I don't have any picture of a Camembert to replace it.

I see what you mean, its unclear. I will take some more camembert pictures. Justinc 11:28, 2 October 2005 (UTC)

No cheese in Australia is allowed to be made from unpasteurised milk, and as this is the English Language Wikipedia and not the French/Europe Wikipedia your article needs amending

Authentic, A.O.C. Camembert can, by law, only be made with raw milk. Anything else is not authentic. As such, the page correctly reflects the composition of real Camembert cheese. This, of course, means that real Camembert is not available in Australia. A similar problem affects the U.S., where raw-milk cheeses aged less than sixty days (Camembert, Brie de Melun and most Brie de Meaux, Vacherin Mont d'Or, &c.) may not be imported. I don't think it's an "English Language" vs. "French/Europe" thing - after all, this is an article about a French cheese; rather, it's a matter of making a distinction between authentic Camembert de Normandie and copycat, Camembert-type cheeses. The distinction between origin-controlled cheeses and factory-made, knock-off versions of them affects more than just Camembert. The majority of the world's Camembert (and Brie) is not A.O.C. (even when it is French-made), just as the vast majority of the world's Cheddar is not made in Somerset. I suppose we could put in a mention that most non-A.O.C., factory-made Camembert is pasteurized, but that authentic, origin-controlled Camembert is made from raw milk. -GSwift 20:21, 24 September 2006 (UTC)

You should mention at the start that "authentic origin-controlled (AOC) Camembert cheese is made from raw milk" but the vast majority of the world's cheese is made with hygienic pasteurised milk. Even in France they make Camembert cheese with pasteurised milk. I think you'll find many Australian small scale cheese producers, such as King Island Diary, would be deeply offended at the accusation they are a factory and make only Camembert-type cheese. In fact the cheeses made are superior to the regular pasteurised French product. If you want to limit the article to simply traditional authentic French cheeses, it should state so more explicitly and in a more impartial manner. The article on Brie in wiki is much more balanced and clear. Robert Henderson

[edit] how is it different from Brie cheese?

just curious.

i just tasted some camembert for the first time tonight, and i can't tell the difference between it and brie no matter how many times i let it run on my tongue. haha.

Keep it for about six-eight weeks. then try it again. I think you'll get the idea. Brie, after such treatment, looks a bit like coffee and tastes vile. Camembert matures into a powerful, pungent and very soft cheese. Many choose not to do this and prefer it young, but if you're looking for a difference... Naturenet | Talk 22:59, 24 September 2006 (UTC)