Ahhh…camembert !  The world-renowned French cheese with its white rind and a rich, creamy interior has its roots steeped in its namesake, the town of Camembert, located in the Orme department of the French region of Basse-Normandy.  The birth of camembert cheese in 1791 has been credited to Marie Harel, a farmer who lived in “Le pays d’Auge”, also known as the Camembert valley.

Here’s a little Camembert quiz for you: Where is the town of Camembert? How many liters of milk does it take to make one Camembert?  What packaging material must the cheese be sold in?

Located 160 kms west of Paris, the town of Camembert has established its very own museum for those curious Francophiles interested in the story behind this cheese.  La Maison du Camembert is a museum that offers a historical adventure, coupled with a cheese tasting to cap the experience.  Explaining everything from the history of the discovery of the cheese, to the visuals of the local area, “Le Pays d’Auge” in the time

of Marie Harel, to the camembert cheese-making process, the museum shows how camembert cheese-making has (and has not) evolved.  It still takes 2.2 liters of raw cow’s milk to make each Camembert, which must—by law—be packaged in cardboard boxes. Visitors can see the drying room, which is integral to the ripening process of this prized cheese, view its vast historical collection of camembert labels and read about  the well-reputed cheese-making families of France, whose roles were integral in expanding the world’s appreciation for camembert cheese.  It also presents the role of advertising, and its responsibility in widening camembert’s popularity at the turn of the 20^th century.  The last display informs visitors of all of the treasures that the region of Normandy has to offer in a film (presented in five different languages).

For anyone interested in gastronomy and French culture, a visit to La Maison du Camembert is well worth the trip. Take the train from Paris to Caen, then rent a car and drive 60 kms south to the village.  The countryside is beautiful and peaceful, and the town of 200 people will appreciate your enthusiasm.  Admission- 3€ for adults aged 14 and up.  Children aged 4-13, 1€; 3 and under- free.   And don’t forget the tasting room!

And now, here’s a great little recipe for a cool autumn day: Camembert soup!

Petite Camembert Soupe au Gratin

This lovely camembert recipe is perfect for cool fall evenings. A soup prepared au gratin, the petite camembert soup features the famous fromage in a delicious blend of bread, spices and white wine.

Ingredients:

Ile de France Camembert

500 g onions

15 cl dry white wine

30 g butter

1 tablespoon of thick crème fraîche

1 tablespoon flour

1 bay leaf

1 tablespoon thyme

4 large slices of bread

1 pinch of cayenne pepper

1 pinch of nutmeg

Salt and pepper

Methods/steps

• Peel the onions, then mince them. Melt the butter in a saucepan, add the minced onions and sweat about 10 minutes on medium heat, stirring occasionally.

•Sprinkle with flour, mix 30 seconds over the fire, then add the white wine. Mix with 80 ounces of water, add thyme and bay leaf. Bring to a simmer. Cook over low heat, covered, about 20 minutes.

•Cut the Camembert in two halves. Put one half aside. Cut the other half into cubes, mix with the crème fraîche, cayenne pepper and nutmeg. Remove the bay leaf. Then, stir the preparation 2 minutes over the fire, without boiling. Remove from heat.

• Pour the hot soup into 4 soup bowls. Bring out the slices of bread and the reserved half of the Camembert. Cut the Camembert into quarters. Cut each quarter into halves, lengthwise. Arrange on the slices of crusted bread. Broil 6 to 8 minutes. (The cheese should melt and start to brown).

 

If you’d like to know more about Camembert Cheese, read this!