{"product_id":"camembert-disigny-8-8-oz-250g","title":"🇫🇷 Camembert d'Isigny, 8.8 oz (250g)","description":"\u003cp class=\"is-style-introduction wp-block-paragraph\"\u003eOur\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCamembert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecomes from the Normandy terroir, in the heart of the Cotentin and Bessin Marshes Regional Natural Park, and is made exclusively from the finest Normandy milk, which is exceptionally rich in fat, protein and vitamins.\u003c\/p\u003e\n\u003ch2 class=\"wp-block-heading is-style-add-wave\" id=\"h-the-sensory-properties-of-camembert\"\u003eTHE SENSORY PROPERTIES OF CAMEMBERT\u003c\/h2\u003e\n\u003cdiv class=\"wp-block-columns alignwide is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\"\u003e\n\u003cdiv class=\"wp-block-column is-style-two-columns is-layout-flow wp-block-column-is-layout-flow\"\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe milk from the farms of the Isigny Sainte-Mère Cooperative contains naturally occurring lactic flora that are unique and typical of the Isigny Sainte-Mère terroir.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThey are present in the Camembert cheeses, enabling connoisseurs to recognise the Cooperative’s products from other Camemberts by their taste alone.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eIsigny Camembert has a thin rind with surface mould forming a white felt-like coating.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe cheese is ivory to light yellow in colour, when fully ripened. It is smooth and soft.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe flavour of this cheese is slightly salty and its taste is milky and mild at first, becoming stronger and more fruity as it ages.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003e----\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"is-style-introduction wp-block-paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe pay particular attention to each stage of production, to ensure that our Camembert cheeses are of impeccable consistency and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe milk is picked up every 48 hours from our producers, then transported to collection tanks where we take an initial set of samples to ensure that it meets our quality requirements.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe milk is then seeded with lactic cultures and matured for 12 hours at a temperature of 12 to 15°C. This is done with our lactic cultures, which come exclusively from the Isigny terroir.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThese fermenting agents give our Camembert cheeses their typical, distinctive taste, playing an essential role in expressing the Camembert’s “bouquet”.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe milk is poured into vats to which we then gradually add rennet to transform it into curds. These curds are then sliced, ladled and placed in moulds at intervals.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCamembert cheeses\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewill drain naturally for almost 18 hours.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe Camembert will then be salted, dried and they can begin their ripening process in our ripening rooms.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eOn day four of ripening, the Camemberts release a sweet smell of apples, a sign of great quality.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eThe cheeses are turned by hand on day five and separated from each other, as our Master Cheesemaker explains:\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDuring their time in our ripening rooms, the cheeses bloom and develop a characteristic white rind (due to the penicillium that develops on the surface). After 12 days, they will be transferred to the maturing cellar and it will take another week of ripening before the first \u003c\/span\u003e\u003cstrong\u003eCamembert\u003c\/strong\u003e\u003cspan\u003e cheeses will be tasted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eIn 1702, in his “Dictionnaire Universel Géographique et Historique”, published in 1708, Thomas Corneille described the big market held in Vimoutiers every Monday, where people brought excellent cheeses from the Camembert region.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eAt the time, “Camembert” was one of many cheeses from the Pays d’Auge, made in the 18th century by farmers and sold “en blanc” to ripeners.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eAccording to a local legend, Camembert cheese was first produced in 1791 at the height of the French Revolution, from a transfer of skills in Vimoutiers in the south of the Pays d’Auge, between the Abbot Charles-Jean Bonvoust, a refractory priest, and his protector, Marie Harel, who was hiding him on her farm.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eCamembert became famous in 1863, when Napoleon III inaugurated the railway line between Paris and Granville.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eDuring a stopover in Surdon, Marie Harel’s grandson gave him a taste of this precious cheese. It is said that the Emperor asked her grandson for the name of the cheese, and when he didn’t know, the Emperor suggested the name Camembert. He then regularly ordered Camembert to serve at the Tuileries Palace.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eIn 1914, during the First World War, Camembert cheese was part of the wartime ration of French soldiers who ate it on the front line. All \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003ethe cheese dairies in Normandy prospered by making this cheese, which quickly became a symbol of the nation.\u003c\/p\u003e\n\u003cp class=\"wp-block-paragraph\"\u003eIn 1932, the Isigny Cooperative began producing mould-ladled Camembert. The cheesemakers worked around large tables onto which iron moulds were placed, meticulously ladling out the precious curds from a typical Norman vat. The women then ripened and sorted the cheeses.\u003c\/p\u003e","brand":"Isigny Sainte-Mère","offers":[{"title":"August 29","offer_id":44578908995673,"sku":null,"price":6.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0318\/7985\/files\/isignycamembert-PhotoRoom.png?v=1787693986","url":"https:\/\/www.thegourmetcorner.com\/products\/camembert-disigny-8-8-oz-250g","provider":"GOURMET CORNER 🍽️🍷","version":"1.0","type":"link"}