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Cheese from France, Normandy
Raw milk, at least half from Normande cows, is matured cool, then set with animal rennet in small basins at no more than 37 °C. The curd is ladled into each mould in at least five passes 40 minutes apart and drains on its own for at least 18 hours. Dry-salted, it grows a white rind in the ripening room and reaches customers no earlier than day 22. Made in 8 steps over 45 days. The longest step, ripen in the hâloir, takes at least 22 days (INAO 2013) and runs at 10–18 °C (INAO 2013). The native lactic flora of the raw milk, plus harmless added lactic cultures and Penicillium candidum, the white felted rind do most of the fermenting.
| Main step | at least 22 daysSet[bo-cam2013] | Ripen in the hâloir |
|---|---|---|
| Temperature | 10–18 °CSet[bo-cam2013] | Ripen in the hâloir |
| Raw cow milk · At least 50% of the herd's dairy cows are Normande; part-skimmed to about 28–29 g fat per litre; never heated above 40 °C, bactofuged or filtered[bo-cam2013] | |
| Lactic, yeast and mould cultures · Only harmless cultures of bacteria, yeasts and moulds[bo-cam2013] | |
| At most 23 ml per 100 l of milk | Animal rennet · At a strength of 520 mg chymosin per litre[bo-cam2013] |
| Calcium chloride[bo-cam2013] | |
| Dry salt[bo-cam2013] | |
| Starter | lactic cultures plus the native lactic flora of the raw milk; white mould |
Total time across the recorded steps: 45 days
What changes: Starting material: raw milk from Normande-led herds, part-skimmed
Normandy milk is too rich to use whole, so it is part-skimmed or left to cream naturally.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised milk spread through Camembert making after the Second World War, but Camembert de Normandie must still use raw milk, from herds that are at least half Normande cows. Its curd is laid into each mould in five or more slow passes, not poured at once, and drains with no whey drawn off, which keeps the paste supple.
This is a raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
Thomas Corneille's geographical dictionary, published in 1708, describes a Monday market at Vimoutiers selling the cheeses of the Camembert country. Tradition credits Marie Harel and a refractory priest around 1791. A wooden box invented around 1890 helped it travel, and Pasteur's pupils selected the white surface moulds. A court made the word "camembert" public in 1926; the AOC "Camembert de Normandie" followed in 1983.
