One should eat to live, not live to eat. Cicero, Rhetoricorum LV
Camembert Cheese
There are many different stories concerning the invention of Camambert. While it's origin is not exactly known, some people claim that it was created by Marie Harel. It is said that she obtained the cheese recipe from a priest who was on the run during the French Revolution in 1790. The priest gave her the delicious recipe as thanks for hiding him.
Made from the milk of cows raised on the grasses of Normandy, this ivory delight with its creamy consistency is a favorite of many fine table. Its similarity to Brie, its royal cousin, is the result of using penicillium camemberti (or a related strain, penicillium candida) used to form the curds. It's then aged in the mold for about three weeks, producing a soft cheese.
The final product is typically molded into small disks called 'rounds', about 11 cm (4 in) wide by 4 cm (1.6 in) thick, weighing about 250g (about a half pound). Often wrapped in paper and sold in small wooden containers, it makes for a great gift.
In France it is often produced from unpasteurized milk, but in the U.S. there are severe legal restrictions on using unpasteurized milk. As a result, the cost is often more than many are willing to pay for the final product. Most Camembert produced in the U.S. is, therefore, made from pasteurized milk. The difference is subtle enough to escape the notice of all but connoisseurs.
Like many cheeses originating in a region of France, genuine Camembert is ensured by its AOC (Appellation d'Origine Contrle) stamp of approval. The AOC system in France is used to guarantee that cheeses, wines and some other agricultural products actually do come from the region they are named after. Whether that guarantees a level of quality is a matter of some debate in cheese circles, as it is among wine connoisseurs.
But whether you acquire it on a vacation to France or from a farm near your city, you are very likely to have a wonderful eating experience. Crumbly even when fresh (unlike Brie which is usually soft), it is great all alone, atop a piece of excellent bread or served beside a slice of fish.
Soft pizza cheese (The Star-Ledger)
2048. I noticed that the Trenton style pizzas and tomato pies use a soft cheese, not the chewy kind. Does anyone know what kind of cheese this is? I prefer it over the chewy kind. I noticed the soft cheese at Macks, Mack and Manco's, and Marucas.
Canada expands cheese recall (Moldova.org)
The Canadian Food Inspection Agency announced the expansion of last week's recall of various brands of cheese products produced by Ivanhoe Cheese Inc.The CFIA said the many types of recalled cheeses, distributed to Ontario retail stores and delis, all have Best Before dates 09 FE 20 to 09 MR 01 -- Feb. 20 to March 1 -- and were sold Aug. 20 through Sept. 3.The federal agency and Ivanhoe Cheese ...
Quebec cheese retailers lose thousands of dollars in wake of cheese recall (Whistler Question)
MONTREAL - Quebec's cheese retailers are reeling in the wake of the provincial government's measures to stem the Listeria bacterium outbreak. Many have lost thousands of dollars in stock with no reimbursement in sight.
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