@@morphilou That's nice. Was it relevant? This is a three year old (or more) comment, but I believe it's about how the cheese was made. Does it really matter where you buy your cheese?
This is the cheese I want to try most of all as authentic as possible. When I go back to France I want to get some. It must taste like a dream. Thanks for this Eater!
I love how they let the cows come at will (even tho they [the cows] know and follow their schedules) to give their milk, and they don't hold them longer than they want. Talk about stress-free cheese. I bet it tastes good too!
Camembert got many faces, and one of them is simply delicious. Its a weird cheese, i'm french so I lived with it all my life. If you keep it too long it becomes kind of hard and salty with a very very strong aftertaste, which I don't like, but some people simply strive for that taste. I prefer the really really fresh one, it tastes fresh and light, almost sweet. And there's the between, between the strong and the light side of this cheese. Its a cheese you get accustomed to, not something you like at first
@@AnotherMe890 Not eating the rind would be offensive to some french cheese lovers for sure. To be honest, the rind doesn't really taste of anything, the cheese itself is way more funky (depending on the age). The rind provides some extra texture, which is nice!
Bonjour Patrick Mercier 🎉 Moi qui a Grandi à la Campagne entre Ronfeugerai et Athis De L'orne je vous adresse tous Mon Respect 🎉 Pour ce Fromage exelent et fait avec nos tradition ! Comme ont dit cheu nous ! 1 Camembert de Normandie Ou 1 Camembert FABRIQUÉ en Normandie C'est pas la même musique à la face Finale ??? Seul les vrais et pure Normand de la Basse-Normandie Comprendrons !!! Amitiés Christophe...
you are dumb … tastes like barn , wasn’t in any way shape or form meant in a negative way… and it is obviously intellectual food … what a guy because he’s amazing, NOT bevause you think “tastes like barn” is bad and then him saying “tastes intellectual” is good, so what a guy because he “said” bad and then good - that’s is all what you think and you are completely wrong
Nope. Camembert is best around 4 weeks and you can't get that in the US. Domestic camembert doesn't come close. Even most of the EU suppliers have moved to pasteurized milk, which makes this artisan producer worth featuring.
Long-ripened cheeses don't have lactose anymore. The bacteria and fungi convert everything into lactic acid. Of course, one should be careful and not over-indulge, but for something like a 2-year+ Parmiggiano there's nothing left in it.
Camembert is good but you can't keep it too long in the fridge. The smell just becomes too strong after a while alright and it permeates through everything in your fridge :/
Please tell me I'm not the only one that's being reminded of Key and Peel's French restaurant skid?! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0BzGlfm1wFo.html
@Joseph Mercel Bit presumptuous for you to assume I haven't eaten unpasteurized Camembert, but whatever.. the reason I prefer Tunworth is because unlike a traditional Normandy Camembert, Tunworth uses all of the milk fat to produce a rich fudgy character.