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Camembert

Camembert

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Camembert was reputedly first made in 1791 by Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.[4] She is credited with having refined a previously existing cheese recipe from the Pays d'Auge region and having launched it into the wider world.[5] She passed her secrets on to her daughter, whose husband, Victor Paynel, presented one of his wife's best cheeses to Napoleon III, who gave to it his royal seal of approval.

In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky flavor. The texture of Camembert is also softer than that of Brie. When warmed, Camembert becomes creamier, while Brie retains more of its structure when heated. These variations contribute to the contrasting characteristics of the two cheeses.

You can serve camembert with any kind of toasted bread from baguette to pitta for dipping – cut the bread into small pieces or fingers to make this easier. Breadsticks are also good for dipping, as are cheese crackers and raw veg (the slightly healthier option).
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