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Technology of my camembert 1.Milk • 3.8% fat milk direct from the cow at body heat 2.Coagulation • adding liquid rennet 1:5000 • temperature 32-34 C • to give coagulation for 2 hours 3.Moulding • Ladle the curd in slices evenly into cylindrical molds in 3-4 layers for 1 hour •...

Camembert Camembert, a soft, surface-ripened cow's-milk cheese, was first made in 1791 by Marie Fontaine (Madame Harelll) at Camembert, a hamlet in the Department of Orne, France. It is said that Napoleon was served this cheese, which was as yet unnamed, and he thereupon named it...