If you love cheese, you probably know the name Camembert. This exquisite french cheese won the love of many gourmets. Soft inside, covered with a white mildew crust. The product is made on the basis of cow's milk, has a delicate taste with hints of champignons.
Origin
Camembert cheese is native to the northwest coast of France. The special properties and taste of the cheese have been known to the inhabitants of the region since the end of the 18th century. According to legend, a peasant woman who sheltered a monk from her pursuers received from him the secret of making this amazing product. At the beginning of the 19th century, a doctor appeared in the same region who used this cheese to treat his patients. The grateful residents cured by him erected a monument to the doctor not far from the village of Camembert, which is where the name of the cheese comes from.
Emperor Napoleon III, having once tasted this dairy product, highly appreciated its taste. Since that time, Camembert has always been served at the imperial table.
The ancestor of this type of cheese is the equally famous Brie. There is a version that it was the monk who gave the recipe for Brie cheese to the peasant, but due to the special climate of the Norman coast, the product acquired special qualities, becoming Camembert.
Features and differences from Bree
Camembert is a self-pressing soft cheese, just like Brie. At first glance, these cheeses are very similar. But there are still some differences. Camembert's crust has a mushroom flavor, is pungent in taste, and Bree's has tasteless and smells like ammonia. Camembert is more bold, its color can range from white to creamy, and Brie has a grayish tint.
Brie's aroma is described as nutty, Camembert's aroma is described as mushroom. Brie is made in circles of various diameters (on average from 30 to 60 cm), it can have a height of 3 to 5 cm.Camembert, on the other hand, has a strictly fixed diameter of 11 cm and a height of 3 cm.Camembert is always packed in wooden boxes that allow it to be transported to long distances, which is not done with Brie cheese.
How to cook at home?
Many cheese lovers have probably wondered if it is possible to make an exquisite and unusual Camembert with your own hands. Its production is quite laborious, but having tried it once, you will want more. Therefore, it is worth studying the intricacies of making this product.
For cooking, you will need a large saucepan with a capacity of over 4 liters. Choose a pot made of stainless steel, aluminum is not suitable for making cheese. For the convenience of expressing whey, it is better to use special forms for preparing cheese. They are cylinders with many holes on the sides. It is imperative to prepare a milk thermometer and a regular food container in which the product will ripen after cooking.
There are several main ingredients needed to make Camembert.
- Milk (4 liters). It is better to take pasteurized milk, since it will not boil during the preparation process, and Camembert is a rather "capricious" cheese.
- Mesophilic starter culture. Flora Danica is ideal as it is aromatic. For 4 liters of milk, 1/8 teaspoon of the sourdough is needed. Danisco Choozit MM101 can also be used. If used, add 1/16 teaspoon.
- Rennet (1/4 teaspoon)
- Mold of 2 strains (penecillium candidum and geotrichum candidum) on the tip of a knife.
- Calcium chloride (10 ml of a 10% aqueous solution). One must be extremely careful when using calcium chloride, as its overdose can lead to the fact that the cheese will taste bitter.
- Salt (1-2 teaspoons).
Cooking begins with a thorough treatment of the entire inventory with boiling water. Camembert does not like foreign bacteria that can negatively affect its taste.
The milk is heated in a saucepan in a water bath to a temperature of 30 degrees with constant stirring. At this time, it is necessary to prepare a mesophilic starter culture. If a dry variation is used, then it should be dissolved in 75 ml of warm water. When using a liquid starter culture, you just need to add water to the same volume.
When the milk reaches the required temperature, it is removed from the stove. Prepared sourdough is added. Everything is gently mixed and sprinkled with two types of mold. It is worthwhile to wait a little while stirring the mold powder so that it is well saturated with liquid. Stir the mixture only after a couple of minutes.
The next step is the addition of calcium chloride. 10 minutes after adding the starter culture (it is better to keep track of the time), a milk-clotting enzyme, previously dissolved in 50 ml of water, is added to the milk (you can use vegetarian chymosin together with calf rennet). After that, the pan is closed with a lid and wrapped in a warm towel, leaving in this state for an hour and a half.
After this time, check the pan for the formation of a curd - it must be completely separated from the whey. Next, cut the curd into cubes and stir the mixture well for 10 minutes. Thanks to this procedure, the curds become denser and give off the whey.
Then it is worth distributing the curds into molds for making cheese. You can place them on drainage mats, if available. After a couple of hours, the cheese mass will be compacted under its own weight. It must be turned over. The cheese is then turned over every 30 minutes for the next 4 hours.
After that, the cheese heads are put to ripen in the refrigerator in a plastic container. Under the cheese wheel, paper napkins are laid out, which must be changed during the ripening process, since whey will continue to be released from the cheese. You also need to turn the cheese regularly to ensure an even mold coverage. This process takes about 2 weeks.
Then, for the cheese to ripen completely, it is wrapped in special paper (if there is no such paper, use a simple foil) and sent to the refrigerator. The cheese will be ready in a month. Its shelf life is 2 weeks.
Recipe options with this cheese
The use of Camembert cheese is pleasant not only in its original form. There are many recipes that use this cheese as an ingredient.
For example, a Camembert baked in the oven with honey and nuts can surprise the most fastidious gourmet.
To create this dish you will need:
- 1 round of Camembert cheese;
- 1-2 teaspoons of honey;
- olive oil;
- 20 grams chopped nuts (walnuts or pecans work well)
- fresh rosemary.
First of all, you need to prepare the cheese by sending it to a baking dish and making shallow cuts on the top of the circle in the form of a mesh. Then you need to sprinkle the cheese with olive oil and sprinkle it with rosemary leaves, then send it to the oven for baking at 180 degrees for 10 minutes.
After removing the product from the oven, you need to remove the rosemary leaves, as it will already give its taste to the dish. Then pour the honey on top of the cheese and sprinkle with chopped nuts. A dish with toasted bread is served.
A simpler recipe with Camembert is no less good. Such a dish can be easily fried at home, getting an excellent savory snack.
Ingredients:
- 1 Camembert head;
- breadcrumbs;
- 1 egg.
Take Camembert out of the refrigerator in advance (at least half an hour before cooking). Dip a circle of cheese in an egg and then in breadcrumbs. In order to create the most dense breading, this procedure can be performed several times. Preheat in a deep frying pan vegetable oil... When it's hot, you can dip the cheese into the pan. Fry it on each side for 30 seconds.
It is customary to serve this dish by sprinkling with nuts, orange peel and adding a couple of tablespoons of jam (for example, lingonberry jam).
The video shows a recipe for making a denser Camembert.
Camembert is a soft French cheese made from cow's milk. Homemade Camembert cheese has a soft, creamy texture that makes it easy to spread on bread.
The color of Camembert cheese can be from light yellow to golden yellow. In mature cheese, small eyes appear that do not affect the taste. The surface of the Camembert cheese head is completely covered with a layer of white mold.
Making Camembert cheese at home is as difficult as it might seem at first glance. You just need to purchase all the ingredients you need for cheese making, including mold and starter cultures for Camembert cheese.
You can buy cheese mold and sourdough in the online store.
The production process for Camembert cheese takes approximately three weeks. We will tell you how to make Camembert cheese at home.
Ingredients:
- pasteurized cow's milk - 3 l,
- mesophilic starter culture - 75 ml,
- dry culture of white mold Penicillium Candidum (PC)
- dry mold culture Geotrichum Candidum (GEO)
- calcium chloride in aqueous solution - 1 g (for pasteurized milk)
- milk-clotting enzyme in the amount required to obtain a flocculation time of 12-15 minutes.
- table salt - 1/4 tsp
How to make camembert at home:
In a small spray bottle, such as the one used for ironing, prepare a solution from the smallest amount of GEO mold you can pick up on the tip of a PC mold knife and ¼ teaspoon of table salt in 200 ml of boiled water cooled to room temperature.
The solution should be kept for at least 12 hours before use, shaking occasionally.
Collect and wash all tools thoroughly. Before use, treat everything with boiling water to avoid foreign microflora getting into milk and cheese.
In a 5-liter saucepan in a water bath, heat milk to 32 ° C or cool pasteurized milk to this temperature.
Dissolve dry enzyme in water or dilute liquid enzyme with water.
Add mesophilic starter and mix thoroughly. The starter culture can be added frozen, then you need to first heat the milk to 33 ° C and make sure that after adding the starter culture, the temperature is 32 ° C.
Add calcium chloride. To stir thoroughly.
Exactly 10 minutes after adding the starter culture, add the dissolved (diluted) milk-clotting enzyme, mix from top to bottom and from bottom to top for 30 seconds.
Determine the flocculation time. Flocculation multiplier 6.
Cut the curd into cubes with a 1.5 cm edge.Do not stir, let stand for 10 minutes
Stir the mass gently, maintaining the temperature at 32 ° C for 20 minutes after cutting the curd. Leave alone for 10 minutes.
Drain the whey into a separate warming container so that the curd remains under a thin layer of whey.
Place the curd in a slotted spoon.
It is necessary to place the molds with cheese so that the released whey can drain freely.
After 1-2 hours, remove the cheese heads from the molds, turn over and return to. After another 3 hours, remove the heads from the molds again and turn them over. Turn over again after 6 hours.
22-24 hours after adding the starter culture (the next morning), remove the cheese from the molds and place it in the previously prepared brine with whey.
Please note that classic Camembert is salted with dry salt, but our recipe is based on brine.
Place the cheese in a container with a tight-fitting lid on a wire rack that is raised above the bottom of the container. The cheese will be aged in this container.
Put the cheese in the refrigerator to dry for 12-24 hours. Turn the heads over after 6-12 hours so that they dry evenly.
After 12 -24 hours, spray the cheese with the previously prepared solution of PC and GEO molds from a spray bottle thoroughly from all sides.
Close the container tightly and put the cheese in the refrigerator to stand.
For the first week, turn the cheese once every 12 hours (morning and evening). Then once a day. Whenever you turn the cheese over, wipe off any moisture that has accumulated on the inside of the lid and the sides of the container with a clean cloth or paper towel.
After 5-10 days, a bloom of white mold will appear on the heads of cheese in separate spots. After 10-15 days, the heads of cheese will completely become covered with white mold.
When the cheese is completely evenly coated with a layer of PC, wrap it tightly in parchment paper or aluminum foil and keep refrigerating. The time until the cheese is fully ripe is 3-5 weeks.
Camembert cheese is ready at home. Bon Appetit!
From goat milk you can make excellent Camembert cheese. It turns out to be as elastic as Camembert from cow's milk, but not as cheesy, covered with a white crust of penicillin cheese mold.
According to this recipe, the cheese is slightly denser than the classic Camembert and does not spread. This Camembert cheese recipe can also be used with cow's milk to create a denser cheese.
Required inventory
- saucepan with a capacity of 5 liters
- 2 cheese molds
- drainage mat
- thermometer
- slotted spoon (large, flat spoon with many small holes)
- drainage equipment (grate with a container for draining the whey)
- container for cheese aging
Ingredients
- 4 liters goat milk
- mesophilic culture: 1/8 teaspoon (0.6 g) of mesophilic culture of MM101 starter culture; or 0.08g Bioantibut starter culture
- 1/64 teaspoon (0.025 g) Penisillium candidum
- 1/64 teaspoon (0.05g) Geotrichum candidum
- 1/8 teaspoon (0.63 ml) 10% calcium chloride solution
- 1/4 teaspoon (1.25 ml) liquid rennet or 0.2 g dry rennet
- 2 teaspoons of salt
Important! To prepare cheese, you cannot use milk that has been heated to more than 75 degrees. Therefore, store milk is not suitable for making cheese.
Only raw farm milk should be used.
If the quality of raw milk raises questions, then you can pasteurize it yourself at a temperature of 65-72 degrees.
Cheese making process
1. Pour goat's milk into a saucepan and heat the milk to 36 degrees.
2. Remove the heated milk from the heat.
3. Sprinkle mesophilic sourdough powder and both types of mold on the heated milk.
4. Leave to stand for a couple of minutes for the powders to be absorbed.
5. Using a slotted spoon, stir the entire volume of milk in gentle, gentle movements from top to bottom.
6. Calcium chloride must be dissolved in 50 ml of water.
7. We also dissolve the rennet in 50 ml of water.
8. Add both solutions to milk and mix.
9. Close the pan with a lid (you can also use a towel) and leave it to brew for 30 minutes until a clot forms.
10. Check if a clot has formed. A clean separation of the curd from the whey should occur. If this has not happened yet, you need to leave it to brew for a few more minutes.
11. Cut the resulting curd into small cubes with a side of 1cm - 1.5cm.
12. Then slowly stir the resulting mixture for 10 minutes. During this time, the curd is thickened and more whey is separated.
13. Drain off the excess whey so that a thin layer of literally 5mm covers the curd.
14. Add 1 rounded tablespoon of salt and stir.
15. Take the grate with the whey drip tray and two cheese tins.
16. Transfer the curd mass evenly into the molds. Press the cheese mass into a mold with your hands so that more whey separates.
17. After the forms are laid, you need to leave them to settle for 30 minutes.
18. After 30 minutes, the cheese should thicken slightly. Now it will need to be turned over.
19. If you are using a mold with a bottom, simply take out the cheese, turn it over and put it back in the mold. If you are using molds without a bottom, cover the mold with a drainage mat and (holding the top and bottom) and flip it over quickly. The cheese will turn over and press in the other direction.
20. For the next 3 hours, turn the cheese every 30 minutes. The result of this process will be the formation of a dense cheese head.
21. Leave the cheese in the mold for 3 hours.
22. Get the cheese out of the molds. We leave the cheese heads on the drainage mat for 3 hours so that the cheese dries up and the acidity of the cheese grows. During this time, the cheese thickens, settles and spreads out wide. The result is a classic 3cm high head.
23. Now the cheese needs to be ripened. To do this, use a food container. Place two layers of paper towels on the bottom, place a drainage mat and cheese on top of it.
24. A closed container with cheese should be refrigerated for 3 weeks.
25. For ripening, the cheese must be refrigerated at a temperature of 4-6 degrees. It must be turned over every day so that the mold grows evenly.
26. In three weeks the cheese will be ready. You can wrap it in special Camembert paper or leave it in a container. Store the cheese in the refrigerator and consume it within two weeks.
Important Features of Making Camembert Cheese from Goat Milk
Holding temperature: most recipes indicate that the holding temperature is 10-12 degrees, but in fact in Normandy the real original Camembert is kept in rooms with a temperature of no more than 5 degrees. You can measure the temperature on different shelves in the refrigerator with a thermometer. On the bottom shelf, the temperature is usually 4-7 degrees, which is optimal for holding. Under these aging conditions, bitterness problems do not arise. Ripening can take 3-4 weeks, without bitterness and you get a nice soft mold crust. It is enough to control humidity by wiping the water formed on the container lid every two days and changing paper napkins. Mold begins to appear in 8-10 days.
Cheese fluidity: if you want to reduce the fluidity of the cheese, then you need to add a third more rennet, stir for 20-25 minutes so that the curd becomes more elastic. Thus, the cheese will be denser.
Warping cheese: uneven distribution of the curd mass in the mold, irregular and inaccurate turning will deform the cheese. Unstable humidity and temperature conditions also lead to deformation.
Fuzziness of cheese: may occur due to insufficient drying, salting of cheese; ripening of cheese takes place at a high humidity of more than 95% and temperatures above 14 degrees. Perhaps the cheese is already overripe.
Slime, mold: in order to prevent the development of mucus, the cheeses should not be stacked tightly, the humidity should be 85-87%. Excess mucus can be removed with a cloth. Extraneous mold is removed by thorough washing with a brush and complete disinfection of the place where the cheese is aged. Any liquid containing alcohol can be used for disinfection.
Cheese is too hard and dense: occurs if the curd has been cut too finely or due to excessive drying.
Cheese curdiness: if the cheese has not become processed, but contains a curdled core in the center, then this means that the cheese has not yet ripened. It is necessary to continue ripening the cheese.
The bitter taste of cheese: arises from the breakdown of casein by bacterial enzymes to form bitter polypeptides. It occurs due to high moisture content, excess salt, improper maturation temperature.
So that there is no bitterness: use only high-quality farm goat milk (no antibiotics and bacteriophages); do not overdo it with calcium chloride; keep the cheese at a temperature of 4-6 degrees; pasteurize milk
Ammonia taste and cheese smell: appears when cheese is overripe (there is a deep breakdown of proteins) and when stored at temperatures above 8 degrees. You cannot store ready-made cheese at temperatures above 8 degrees.
Foreign odors and impure taste: occurs when sifting milk or cheese mass by foreign microflora. This must be avoided.
The first French goat farm in the Urals is located two minutes' drive from the village with the self-explanatory name Kozlovsky. The animals were brought to the Sverdlovsk region from the French Riviera a year and a half ago. At the same time, next to the farm on the territory of the Verkhnepyshminsky dairy plant, the largest in Russia workshop for the production of elite cheeses with white mold “Coeur du nord” was opened.
The Village Yekaterinburg learned why goats look like dogs, how many females are there for one inseminating goat and how to eat cheeses from the milk of horned French women correctly.
Ildar Galikeev
head of the goat breeding complex
About goat farm
A herd of animals - about 1000 Alpine goats and 28 goats - were brought to the Sverdlovsk region in November 2016. Alpine goats give a lot of tasty milk, which is suitable for the production of soft cheeses. Healthy and strong animals are distinguished by shine in the eyes and erect ears, like in shepherd dogs. On the neck of the goats there are decorative "earrings", so the goats look like real French women.
Goats are more like dogs and constantly require petting.
With good care, cows can produce up to fifty liters of milk per day, while the average yield of a goat is 3-4 liters per day. If cows chew gum all day and do not ask for anything, then goats, rather, look like dogs and constantly require affection. They are curious and lively and never miss the opportunity to chew on the edges of a farm visitor's robe. At the same time, they are still finicky - they drink only clean water and will not even go to a dirty drinking bowl.
On the very first day of life, the kids are weaned from their mothers and enter the nursery, where they live for up to 2.5 months. Newborns can be weak and can hardly stand on their feet. Having matured a little, they get stronger and begin to rush around the pen and play with their friends. Up to seven months, animals learn adult life and group housing in the nursery. Here they live separately until a livestock breeder assigns males to certain goats. Today, one goat accounts for 30 to 40 goats, but they cope with the volume of work.
Goats are ready for insemination at the age of seven months, when their body weight reaches 32-34 kilograms. Pregnancy, which in agriculture is called fertility, lasts from five to seven months. Giving birth to goats is called lambing and takes place during the off-season, fall or spring. At the age of one year, the goat kittens, and lactation begins - the process of formation and accumulation of milk, which lasts 305 days. Male goats are needed only for the first mating - the second and subsequent ones can be produced using artificial insemination.
Food for goats is prepared in a special unit using a computer and a tractor.
Food for goats is prepared in a special unit using a computer and a tractor. Compound feed consists of ten essential components: hay and silage - dried and canned grass, straw, silage, chalk, salt, sorbents and food additives. The goat eats about three kilograms of feed per day. At the same time, succumb goats receive a separate diet, the lactating ones are also fed in their own way.
The goats receive additional feed during milk production, which is carried out using a special carousel. Immediately 60 goats take their places on it and make a circle within five minutes - so in an hour it turns out to milk 700 heads at once. All milk production occurs automatically - milkmaids only need to put a teat cup on the goat's udder, which is removed by itself as soon as the milk runs out. Goats produce about three liters of milk at a time, depending on the stage of lactation.
Anna Kuznetsova
director of the Verkhnepyshminsky dairy plant
About cheese production
The technology for the production of soft cheeses with a noble white mold for production in the Urals was developed by French specialists. We use goat's milk to produce camembert, bush and valance cheeses - they all differ in appearance and taste and are prepared using different technologies.
Camamber has a dense, nasty structure. This cheese usually ripens within two weeks. The bush and valance have a cheesy structure, and they reach maturity in just a week.
Pasteurized and chilled milk is fermented at a temperature of 28-29 degrees - it takes from three to six hours, depending on the type of cheese. Mold, the pure form of penicillin, is introduced into cheese at the time of fermentation. After that, the dense mass is laid out in molds and sent to the manual ambassador. Whey is released from the contact of cheese and salt, so the cheese is then sent to the drying chamber. For maturation, the cheese is sent already dry so that moisture does not interfere with the growth of mold - there it stays for 13-14 days. To stop the ripening processes, the cheese is cooled for 6-8 hours in a separate room before packing.
Camamber has a dense, nasty structure. This cheese usually ripens within two weeks. The bush and valance have a cheesy structure, and they reach maturity in just a week. Byusch is soft, delicate and plastic on the cut, the valence is a little drier and due to its structure it has a richer taste. The cheeses are surrounded by a noble mold crust, which creates favorable conditions for lactic acid bacteria. Thanks to mold, the ripening process of the cheese takes place directly inside it.
Cheese storage
One of the most important things in storing cheese is keeping the temperature in mind. The cheese should be stored at a temperature of +2 to +6 degrees - then the ripening processes inside it go slowly, and the product remains pleasant to the taste for a long time. Otherwise, the crust takes on a yellowish tint, and scuffs and creases appear on the surface.
There are no statutory storage periods for cheeses in Russia - they are determined by the manufacturer himself. On average, the regulated storage time is 15 to 60 days. We decided to choose something in between and stopped at thirty days. But even if you eat Camembert two months after packing, nothing bad will happen to you.
The French generally have no such idea as the shelf life of cheese - they can eat it from the moment of production and indefinitely, even if it has a yellow-green or blue crust on it.
The French have no such idea as the shelf life of cheese - they can eat it from the moment of production and indefinitely, even if it has a yellow-green or blue crust on it. It all depends only on taste preferences - if you like spicy and mature cheese, then I advise you to eat just that. If you bought cheese that is thick enough, but you like it softer, just leave it warm for a day, and then put it back in the refrigerator. So the cheese will warm up and become creamier and more viscous, all its aromatics will be revealed.
Recently, a new product from the Sernur cheese factory has appeared on the shelves of stores in Yoshkar-Ola, Kazan, Moscow - Camembert cheese made from goat milk. In round wooden boxes, which immediately draw attention to themselves, standing out from other products for their simplicity of design.
Camembert is one of the most popular French cheeses in the world. The product belongs to soft cheeses with white noble mold. Its history goes back a little over 2 centuries. It is believed that the first cheese was made in 1791 by a peasant from the Norman village of Camembert Marie Arel. During the French Revolution, she hid a monk from the province of Brie, the birthplace of the well-known variety of cheese of the same name, from her pursuers, the secret recipe of which he revealed to the girl as a token of gratitude. Since the conditions for its preparation and ripening are very important for the cheese, the peasant woman got a new variety that did not have its own name for almost a hundred years and was simply called Norman cheese. In 1863, Marie's descendants presented the product of the family cheese-making factory to Napoleon III. The emperor liked him so much that the cheese was named after his native village, and the Arel family had to urgently expand production. For a long time this cheese could only be tasted in France, until in 1890 the engineer Riedel came up with the idea of transporting it in wooden boxes. Camembert immediately conquered America, and wooden boxes became the traditional packaging of Norman cheese.
Dressed in a beautiful snow-white crust, Camembert has a delicate, mushroom flavor. Its scent will remind you of fresh cream, popcorn, mushrooms and ... a gym, French poet and novelist Leon-Paul Fargue once described Camembert's scent as "the smell of God's feet." In France, Camembert is eaten with a warm, crispy baguette. Camembert can be served separately with nuts, herbs and sweet fruits, or can be used in baked potatoes, pizza, pasta. It can be sliced, breaded in breadcrumbs, and deep-fried. You can also bake it in the oven by cutting or notching the top mold lid, sprinkling lemon zest, garlic, rosemary, thyme, nuts and honey.
Sergey Chernykh, chief technologist of the Sernur cheese factory, deputy director of the production enterprise, spoke there about how the famous French cheese began to be made in Mari El.
- What is Sernur Camembert? This is goat milk from our farms, French technology and the work of our cheese-makers. The production of Camembert is not easy - it is a complex cheese with a noble mold. In its manufacture, it is necessary to comply with the high requirements of sanitary standards. We received our first Camembert back in 2010 after my return from a business trip to France. The product turned out to be interesting, close to the original, but was not in demand. Then we realized that this niche was occupied by imported cheeses and abandoned the idea of making camembert. The resumption of its production was prompted by the food embargo against the EU countries. A new section has now been built at the plant, and French equipment has been installed. The enterprise is capable of producing 3.5 tons of finished product per month, and so far the volume does not exceed one ton. We are actively studying the market, finding consumers.
Camembert is divided into two types: industrial and traditional. The cheese easily passes from the first state to the second - from fresh to more matured. The traditional one has a more fluid consistency, it is more saturated. Ours produces a product close to the traditional one. The ripening period of the cheese is from 2 to 3 weeks. Its shelf life is 30 days. The spore culture Penicillium Candidum, used in the manufacture of Camembert, is imported from France.
The new product is quickly gaining a following. Customers familiar with the original French cheese note how close the Sernur Camembert taste and properties are to it. Those who try it for the first time are also satisfied, although many at first are alarmed by its unusual smell. Cheese also receives good reviews from experts - the editors of the Eda.ru website, having audited 12 Camembert made in Russia, gave the cheese made in Mari El the highest marks.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
