Camembert is another wonderful French cheese with a rind made from the delicate, fluffy white mold Penicillium camemberti (= Penicillium candidum). This cheese is a descendant of the famous Brie and, in fact, there are enough differences between them that the procedures for their preparation are similar, and these cheeses are often confused, especially when they are prepared in the same form factor (the Camembert standard is a low cylinder with a diameter of 11 cm). The taste of Camembert is an amazing combination of mushrooms and cream, the consistency is very delicate and runny in places, the color of the dough is soft cream, and the crust is white and fluffy. Camembert is a cheese that can inspire and spur imagination, which is worthy of songs and poems and which is almost impossible to be indifferent to. Let's learn how to make it at home!

French Camembert is traditionally made from unpasteurized milk, but we will use pasteurized milk as it is safer. Only if you are 125% sure of the quality of the milk you use, can you make Camembert from raw milk. In this case, reduce the amount of starter added by a third.

Ingredients

3.5 l.

whole cow's milk

not UHT

0.5 l.

cream 25% fat

not UHT

1/8 tsp

dry mesophilic starter

aroma-forming, Flora Danica type

1/16 tsp

mold Penicillium candidum

powder

1/64 tsp

mold Geotrichum candidum

powder

1/4 tsp.

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, in dosage, according to the directions on the package

4 ml.

calcium chloride, solution 10%

dissolve in 50ml water at room temperature

or follow the dosage indicated by the manufacturer of the drug on the packaging

maximum application dose - 2 g of dry calcium chloride per 10 liters of milk

2 tsp

medium sea salt

not iodized

After cooking you will receive: 2cheese weighing 300 g.

Equipment

5 l.

pot

enameled or stainless steel

8 l.

pot

for water bath

food thermometer

long knife

for slicing curds

skimmer

wooden or plastic

2 pcs. ∅11-12cm

cheese mold

cylindrical, open bottom, perforated

drainage mats

(plastic or bamboo), 2 pcs. for each form

wooden planks

1 piece each for each drainage mat

drain pan with grate

sized to fit all shapes

wax paper for storing cheese

plastic container with lid for ripening cheese

(2 times larger in volume than cheese), according to the number of heads of cheese

Sterilize all equipment and utensils and wipe them with vinegar to prevent wild mold from getting into the cheese. Do not neglect the issues of hygiene and sanitation; for blue cheeses, neglect will result in failure in 90% of cases.

Camembert cheese preparation schedule (from start to finish of preparation)

First day:

• 2 hours 20 minutes to prepare cheese grains
• 15 hours for molding (leave until next morning)

Second day:

• 8-12 hours for salting

The third day:

• 24 hours drying time

Subsequent days:

• 10-15 days for the first stage of ripening
• 20-30 days for the second stage of ripening

Step-by-step recipe for making Camembert cheese

1. In a water bath, heat the milk to 32°C, stirring it so that the temperature is distributed evenly. While heating, pour in dissolved calcium chloride and stir.
2. When the milk has reached 32°C, turn off the heat and add all the cultures (mesophilic and both molds). Sprinkle the crop powders onto the surface of the milk, let stand and absorb moisture for 3 minutes, then mix thoroughly throughout the entire volume of milk.
3. Cover the pan with a lid and wrap it in a towel, leave it alone for 30 minutes.
4. Stir the milk, then slowly pour in the diluted enzyme, constantly stirring the milk in a top-down motion to distribute it as much as possible throughout the milk.
5. Cover the pan with a lid and leave for 90 minutes for the milk to curdle.
   [optional] To accurately determine the required clotting time and obtain a clot of the desired consistency and calculate the clotting time using the formula K = F * M (multiplier = 6, F - flocculation time in minutes). After the calculation, cover the pan with a lid and leave the clot alone for the remaining number of minutes.
6. Swipe. If the clot is not dense enough, leave for another 10-15 minutes.
7. During coagulation, prepare the forms for moving the clot: sterilize the forms themselves, drainage mats and boards, and then place them on the prepared drainage tray in the following order: board, drainage mat on top, form on top.
8. When the curd is ready (about 90 minutes after adding the enzyme), cut it into cubes with a side of 1.5-2 cm.
   [optional] If you want to make the texture of your Camembert open - add some “eyes” to it, as in the title photo, then gently stir the resulting cheese grain for 20-30 minutes.
   Then use a slotted spoon to spread the curd into the molds. (If you don’t cut it, the curd has a chance to not fit completely into the small molds. In this case, just wait a while, the curd will settle in them and you can add the rest).
9. Leave the curd in the molds. The cheese will be pressed under its own weight, actively separating the whey (an additional tray is needed to collect it). Maintain the room temperature at 20-23° C; violation of the temperature can cause problems in further stages of cheese preparation.
10. During molding, to ensure even pressing, it is necessary to turn the cheese in the molds from top to bottom. The first revolution should be done 10-20 minutes after laying out the curd into the molds. To turn the mold over, place a drainage mat on top and a board on it. Then, holding the shape with both boards (bottom and lid), we turn it over. Thus, the bottom of the mold becomes the lid, and vice versa. The cheese will slide down from top to bottom and begin to press in a different direction.
11. The cheese should eventually shrink to about 1/3 of its original size. The process may take 12-15 hours (or even longer). During this time, turn the cheese in the molds about once an hour (except at night, of course) so that it forms evenly. Gradually you will notice that the cheese becomes denser and turns it easier. Also note the increase in acidity of the whey that separates from the cheese: the more time passes after pressing, the more acidic the whey will become.
12. When the whey begins to separate more slowly (this will happen on the second day of making the cheese), you need to salt the cheese. Salt as follows: divide the indicated dose of salt into 2 parts (on 2 sides of the cheese). Then divide each part according to the number of shapes. For example, if you have 2 molds, then we divide 2 tsp. in half, and then 1 tsp. divide by 2, it turns out 1/2 tsp. on the cheese side. Then evenly distribute the salt over the surface of the cheese in the mold and leave for 4-6 hours. Then turn the cheese over and repeat the operation with the 2nd side of the cheese (use the remaining half of the salt). When salting, the whey will begin to separate more abundantly, so it is too early to remove future camemberts from the drainage pan.
13. After the second salting, leave the Camembert to dry for another day until there is not a drop of moisture left on its surface. During this time, turn over several times. An under-dried crust will lead to problems at the stage of mold formation.
14. The cheese is now ready to move into the ripening chamber. A layer of white mold should form on the cheese. The best conditions for its formation are a temperature of 11-13° C and a humidity of 90-95%. Place the cheese on a bamboo mat and turn it twice daily. Watch out for the formation of condensation in the chamber: nothing should drip onto the cheese. To ensure the desired level of humidity, you can use a plastic container with a lid. At the early stages, the added culture of Geotrichum candidum (white fluff will begin to appear on the 3-4th day) will prevent the spread of “wild” mold on the surface of the cheese and prepare it for the growth of Penicillium candidum.
15. Within 10-15 days of being placed in the ripening chamber, you will see a crust of mold forming on the cheese. When turning the cheese, press down the white fluff a little every day (to make the crust more dense). If it has already formed well, it is time to slow down the mold growth somewhat. Wrap the cheese in special wax paper for Camembert: on the one hand, it will allow the cheese to breathe, and, on the other hand, it will control the moisture level of its delicate crust. Move the cheese to a room with a temperature of 4-7° C and a humidity of 90-95% (you can put the container with the cheese in a regular refrigerator). The cheese will ripen at low temperatures, while its body will become increasingly soft. You can determine the readiness of Camembert by lightly pressing its crust: if the cheese gives in and squishes a little, then it is ready.
16. The entire ripening process usually takes 42 days. If in the second phase of ripening the temperature or humidity is too high, the cheese may “leak”: an environment that is too comfortable for bacterial activity will lead to excessive softening of the cheese dough. Overdoing the amount of starter in step 2 will lead to a similar effect, so the optimal amount of starter added for each milk is selected individually. No matter how attractive the spread cheese may look, it will be considered a defect in the cheese dough. However, small dense areas of cheese dough in the core are completely acceptable.
17. Shelf life after opening the cheese is ~2 weeks. As soon as even a small piece is cut off from Camembert (the integrity of the crust is broken), its ripening stops.

An exquisite representative of France, familiarity with which is inevitable if you are interested in cheeses.
There is a legend that it was first made by a peasant woman from Normandy in 1791, who received the recipe from a monk she saved during the French Revolution.
The name we know now is the merit of a doctor who practiced “cheese” therapy in the 20th century; it was in his honor that the recovered patients erected a monument near the village of Camembert.
According to the definition of the French poet and prose writer Leon-Paul Farga, Camembert exudes the aroma of “God’s feet,” but we, as people who are not so exalted, allow ourselves to clarify that this cream cheese smells like champignons.

Also, let us note that Camembert should be consumed after it has warmed up a little - let it stand at room temperature for ~20 minutes. If you are going to make canapés with berries, you can also cut off the top “lid” and season with lemon zest, rosemary, thyme , nuts or honey, then bake in the oven, it is equally suitable for croutons, and for baking with potatoes, pizza or pasta, and light red wine will be an excellent addition.

Ingredients

• 4 l milk 1
• 1/4 tsp. mesophilic starter 2
• 1/64 tsp mold Penicillium candidum
• 0.65 ml 10% calcium chloride solution 3
• 1.2 ml liquid rennet
• 4 tsp salt

1 Classically, Camembert is made from cow's milk, but the use of goat's milk is also acceptable. 2 0.45 g Chr. Hansen Flora Danica, you can also use MEZO-1 1/4 tsp starter. (0.55 g) or Danisco Choozit MM 101 1/16 tsp. (0.13 g). 3 Dilute 10 grams of dry calcium chloride in 100 ml of boiled water. Store the solution in a household refrigerator. Best before sediment forms.

Equipment

5 In this recipe, we suggest you use 4 small Camembert molds, in which it ripens faster and more evenly.

Preparation

1. You have pasteurized 4 milk, cool it until 30°C, now you can add the starter and mold. Leave for 3 minutes to rehydrate the powders, then stir slowly with a slotted spoon.
2. Take 50 ml of warm water in 2 containers: in one you add a solution of calcium chloride (¼ tsp), in the other - a coagulant (rennet / vegetarian chymosin), then add to the pan and stir again.
3. Now, clot must mature. To do this, close the pan with a lid and leave for 1.5 hours at room temperature; after this time, you will see a cheese curd - calla, check it for a “clean break”, to do this you need to take a knife and make a shallow cut “at an angle”, and lift the cut part of the curd; if its edges are smooth, the incision site is filled with serum - this means that it is time to move on to the next stage, if this does not happen, wait another 10-15 minutes.
4. Cut the curd into cubes with the side 2.5 cm, and leave for 5 minutes to allow them to settle and excess whey to separate. After that knead the mixture for ~10 minutes– during this time the cubes will transform into cheese grains and gain elasticity.
5. Prepare your molds and drainage container - it's time to form the cheese wheels. Transfer the grain into the molds; if they are filled and there is grain left, don’t worry, the clot in the mold will settle and you will fill them to the end.
6. Now the stage must go self-pressing- it lasts 2 hours, after that, turn the camembert over to the other side - turn over after 30 minutes again: in subsequent 2.5 hours You will need turn over his 5 more times(every half hour).
7. And... the long waiting period began 10 hours– this is the time the cheese must spend in a refrigerator while remaining in plastic form.
8. It's time to remove the cheese from the molds and salt it - for this you need to weigh the heads. Golden pickling rule: 1% salt by weight of the head, i.e., per 100 gram – 1 gram of salt. Weigh the required amount (individually for each head), and carefully spread it over the surface with your hand, then return the heads to the molds standing on the drainage container, placing a mat, and let the cheese dry.
9. And now, you can put the camemberts in containers for aging, and put them in the refrigerator, which will maintain the temperature 10-12°С, least, 10 days.

4 It is important to remember that cheese cannot be made from store-bought packaged milk - in dairies, pasteurization is carried out at high temperatures, as a result of which the protein denatures and a curd simply does not form. You can purchase raw farm milk and pasteurize it yourself by heating it to t=72-75°C, holding it for 20 seconds, and then cooling it as soon as possible. Also, this operation can be carried out at t=65-68°C, but it will take longer - 20 minutes, the process cannot be accelerated, because not all pathogenic bacteria will die. Care during maturation:
Wipe the container and turn the cheese daily. We recommend placing them at the bottom of the container, under a drainage mat - they will absorb excess moisture in the first days, when there is less condensation, they can be removed. It is important to monitor the humidity in the container during ripening - if blue mold begins to appear, this means that the cheeses need to dry out a little. Humidity is regulated by the tightness of the container lid. Storage: up to 5 weeks, at t = 4-5°C.

What could be tastier than soft, pliable ripe Camembert that almost spreads over a slice of French baguette? Mmmm... Only hot Camembert can be tastier, baked in the oven with aromatic herbs or under a sweet bed of dried fruits, nuts, honey, syrup or jam. It’s extremely easy to prepare if you have an oven, some extra Camembert and a little imagination =) Surprise your guests with a quick and mind-blowingly delicious fondue!

Ingredients and equipment:

• Standard size Camembert or mini Brie 1 piece
• a box for Camembert made of wood, or a baking dish of a suitable size - 1 pc.

Note: You can make a baking dish for Camembert yourself if you have foil and parchment for the oven on hand. Cut out a circle of parchment according to the diameter of the cheese. Cut out 2 squares of foil, with a side 8 cm larger than the diameter of the cheese. Place the cheese on a parchment circle, place it on 2 pieces of foil and bend the edges of the foil, forming the walls of the box from them (see photo).

[filling - option 1] Classic rosemary and garlic according to Jamie Oliver's recipe

• 1 clove of garlic
• a few rosemary leaves (can be replaced with dried rosemary, but sprigs are prettier)
• olive oil
• sprig of rosemary

Preparation: Make several small (1.5 cm) slits lengthwise on the top of the cheese. Cut the garlic into thin slices and stuff it into the cheese, placing the slices into the cuts made. Add the rosemary leaves to the garlic in the same way. Drizzle a little olive oil on top. Once cooked, garnish the top of the cheese with a sprig of rosemary.

Crackers for dipping in cheese: Take dried white bread (or wheat croutons) cut into cubes, lightly sprinkle it with olive oil and add salt.

The original recipe also suggests preparing a mixture of dried cranberries and chopped nuts and eating the cheese this way: dip the cracker into the hot cheese, then into a plate with the nut-cranberry mixture and put it in your mouth. Be sure to enjoy =)

[filling - option 2] Sweet pillow of pistachios and figs

• dried sweet figs 1/3 cup
• pistachios, peeled 1/3 cup
• walnuts, shelled 1/3 cup
• 4 tbsp. l. fig jam

Preparation:Make several small cuts in the top rind of the cheese. Chop pistachios, walnuts and figs, mix them with jam and place on top of the Camembert.

[filling - option 3] Sweet pillow of pistachios, dates and dried cranberries

• dried dates - 1/3 cup
• peeled pistachios - 1/3 cup
• dried cranberries - 1/3 cup
• 2 tbsp. l. honey

Preparation:Make several small cuts on the top crust of the cheese and pour honey over it. Chop the pistachios, dates and cranberries and place on top of the Camembert.

How to bake Camembert:

1. If you have store-bought Camembert, remove it from the box and remove all packaging. The wooden box can be used as a baking dish.
2. Place the cheese in a baking dish. Add one of the filling options or leave it as is - Camembert by itself is already tasty enough not to add anything to it.
3. Heat the oven to 200ºC, place the mold with cheese there for 20 minutes. During this time, the cheese will soften and be saturated with the aromas and juices of the filling, and the crust will become a beautiful golden brown color.
4. Baked Camembert can be served. You can eat cheese with a dessert spoon, or simply by dipping pieces of soft white bread, croutons or crackers into the flowing creamy mass.

Cheese is made from milk, but protein from cheese is even better absorbed. Moreover, the protein from cheese is similar in its amino acids to the protein in the human body, and this, of course, is only a plus. Cheese also contains amino acids that are not produced by the body on its own - lysine, methionine, tryptophan.

What can you find in cheese?

And where would we be without an endless list of Latin letters! In cheese you will find vitamins E, C, PP, D, A, and group B (B1, B2, B6, B9, B12). And also valuable minerals: calcium, copper, manganese, iron, zinc, phosphorus, potassium, sulfur, sodium, magnesium.

But cheeses are not deprived of calories either. Depending on the type, of course, the number of calories can vary from 260 to 400 Kcal per 100 grams of cheese.

Soft cheese (since we are talking about them today) consists of:

• increased amount of moisture 50-65%
• salt 2.5-5%
• 85% complete, highly digestible proteins
• vitamins (about which above)

What other soft cheeses are there and how are they prepared?

Duo- processed German puff cheese with layers of nuts or salmon.

Liederkranz- soft brie-type cheese, the most expensive type of cheese in the United States.

Munster- one of the most noble soft French cheeses with a reddish rind, the recipe for which was invented by the Benedictine monks in the 7th century.

Reblochon or Reblochon- French soft cheese made from cow's milk (necessarily from cows of three different breeds), salty, with a nutty flavor. It comes in two varieties: peasant and fruit.

Rollot- soft cow cheese, heart-shaped or round, from France. If you suddenly thought about what would be romantic and not trivial to prepare for your loved one for breakfast, the cheese makers have already prepared everything for you.

Heroes of the day - Camembert and Brie

These varieties are covered with a characteristic white coating, which forms in special cellars, the walls of which are covered with fungi of the genus Penicillum. A few words about the guys.

Bree- This is French cheese. It was invented in the 7th century at the Abbey of Jouard. Brie was called the king of cheeses and a first-class dessert. This cheese was recognized as the winner among other cheeses, none of which could really compete with it.

Brie requires at least a month of rest - he needs time to mature. The edges of the present are white, with slight traces of yellow and red. The taste of this cheese ranges from fruity to mushroom.

Camembert. This cheese is named after its place of birth - the village of Camembert in Normandy (France). Costs of popularity: today many analogues of real Camembert are produced in the world, but only real Camembert is equipped with a special quality mark and special packaging - it is a round wooden box with a cheese wheel weighing 250 grams, 11 cm in diameter and 3 cm in height. The only traditional true Camembert is called AOC -Camembert de la Norman-die.

It takes at least two and a half liters to prepare one cheese weighing 250 g. Like Brie, Camembert takes at least 21 days to mature. Since real Camembert cannot be stored for long periods of time, it is often sold slightly unripe.

Your new favorite dish is baked camembert

This simple dish will spread its aroma throughout the city, provoke the production of liters of drool in the immediate area, and give true pleasure to the taster. And it’s indecently easy to prepare.

Ingredients:

• Camembert cheese - 1 circle
• garlic - 2 cloves
• fresh thyme - 4 stems
• olive oil - 1.5 tablespoons
• ciabatta - 1 piece (but it’s better to prepare the bread yourself)

How to cook:

Preheat the oven to 200 degrees. Using a knife, pierce the top of the cheese in several places and stuff the holes with pieces of 1 clove of garlic and pieces of thyme sprigs.

Drizzle with 1 teaspoon olive oil and place in the oven for about 10 minutes until the center of the cheese is melted. Cut the ciabatta into pieces and drizzle with olive oil. Grill or toaster until golden brown, then grate with a clove of garlic.

Place garlic bread on a platter and place hot cheese in the center for dipping the bread pieces into.

Fettuccine with melted brie, cherry tomatoes and basil

Ingredients:

• Brie cheese - 300 g
• garlic - 2 cloves
• olive oil - 6 tablespoons
• cherry tomatoes - 300 g
• basil leaves - 7 tablespoons
• lemon - ½ piece
• fettuccine pasta - 400 gr

How to cook:

Cut the rind off the Brie and cut the cheese into cubes. Place in a bowl, add chopped garlic, olive oil, cherry tomatoes cut in half, finely chopped basil, grated zest and juice of 0.5 lemon. Add salt and pepper and mix everything well. Leave for 10 minutes.

Cook pasta in a large saucepan of boiling salted water until tender. Drain and return to pan. Add the brie mixture, stir and serve.

Hot sandwich with brie cheese and grapes

Ingredients:

• white bread (or again, homemade)
• butter
• Brie cheese
• grape

How to cook:

Brush the bread with butter. Place the cheese on the buttered side of one piece of bread and place the grapes, cut in half, on it. Top with a second piece of bread. Conventional convection oven: place sandwiches under grill and keep there until done. Eat immediately, adding watercress and tomato. The peculiarity of the dish is in combination.

Crostini with mango, brie and mint

Ingredients:

• whole grain bread - 4 pieces
• mango - 8 slices
• Brie cheese - 50 g
• fresh mint
• walnuts

How to cook:

You will only need 10 minutes. Toast the bread on the grill in the oven (or in a grill pan without oil). Cut the brie into small pieces. Place the cheese on the warm pieces of bread, halve it and remove the pit. Place 0.5 teaspoon of cheese in each half and place on a plate. Melt the butter in a frying pan over low heat. Heat until the oil begins to darken.

Add nuts and stir for 1 minute. Then add maple syrup and cook for 1 more minute, stirring. Remove from heat. Place a few pieces of nuts on top of the cheese and press lightly. Drizzle with syrup and serve warm.

One of the varieties of soft, fatty cheese, made from whole cow's milk, is called Camembert. The birthplace of cheese is the historical region in northwestern France - Normandy.

Camembert varies from white to light creamy in color, has a delicate, slightly mushroom flavor, and is covered on the outside with a special cheese mold (penicillium camemberti or penicillium candidum), forming a fluffy white crust.

In France, there is a legend that Camembert was first prepared in 1791 by the peasant woman Marie Harel, a native of the village of the same name. The Camembert recipe was revealed to her during the French Revolution by a monk hiding from persecution.

In 1928, a large monument was erected in honor of the cheese in the square of Vimoutiers in France. This event is due to the fact that one of the doctors had previously treated seriously ill patients with Norman cheese. Since the results of the therapy exceeded all expectations, grateful patients erected a small monument near the village of Camembert, and after 20 years the monument was erected in Vimoutiers.

Making camembert cheese

When making cheese, unpasteurized cow's milk is poured into tubs with lids, the best Camembert is obtained from two proportions - half of the curd is poured into molds in the evening, and the rest is added the next morning.

According to the recipe of the best producers of Camembert cheese, 0.5 ml of rennet is added to 4.5 liters of milk at a temperature of 27°C. The curdling process begins after 2 hours, the milk is stirred from time to time so that the cream does not separate. Since the manufacturer does not always have the mold necessary for this type of cheese, it can be obtained from a piece of quality Camembert and added to the milk before the rennet coagulation process begins.

The resulting mixture is poured into vats and left overnight; in the morning the cheese becomes approximately 1/3 smaller than its original size. The next morning the whole process is repeated, but before pouring a new clot, the surface of the old one in the vats is carefully destroyed. After 24 hours of this step, the Camembert should be firm enough to turn over.

After the cheese has hardened and begins to pull away from the side walls of the mold, it can be salted and placed on shelves, where it is important to turn it from one side to the other every day. Only after waiting for pronounced white mold to appear, it is transferred to drying rooms with humid air and a temperature of 13°C.

If the temperature and humidity are set correctly, the mold begins to grow rapidly and becomes blue in color; in general, Camembert takes on a bluish-gray tint. Then it is moved to a room with high humidity, in which the air temperature is 10°C. Under such conditions, mold growth begins to slow down, the cheese turns reddish-brown in color, its consistency becomes viscous and it is considered ripe.

When cutting into ripe Camembert, you should feel a firm texture; if there is a semi-liquid mass in the middle of the piece, the cheese is poorly cooked. Since the shelf life of cheese is limited, immediately after this stage it is transported in wooden boxes or packed in straw and tried to be sold as quickly as possible.

Camembert cheese: composition, benefits, contraindications

Gourmets around the world prefer to consume Camembert cheese in combination with neutral wines: rose, white Sancerre or cider from Pays d'Auge. In French cuisine, cheese is used in the preparation of soups, sauces and desserts. 100 g of Camembert cheese contains:

• 51.8 g of water and 3.68 g of ash;
• 24.26 g fat, 19.8 g protein and 0.46 g carbohydrates;
• 240 mcg vitamin A, 0.488 mg vitamin B2, 0.63 mg vitamin B3, 1.364 mg vitamin B5, 62 mcg vitamin B9 and 1.3 mcg vitamin B12;
• 0.4 mcg calciferol, 0.21 mcg tocopherol, 2 mcg phylloquinone and 15.4 mg choline;
• 187 mg potassium, 388 mg calcium, 20 mg magnesium, 824 mg sodium and 247 mg phosphorus;
• 0.33 mg iron, 38 mcg manganese, 21 mcg copper, 2.38 mg zinc and 14.5 mcg selenium.

The calorie content of 100 g of Camembert cheese is 300 kcal. Properly prepared, taking into account all the nuances of the recipe, Camembert is very healthy. It is completely digestible, contains a lot of vitamins, macro- and microelements, bacteria and essential amino acids. The mold it contains has healing properties, since the substances it contains promote the production of melanin, which protects the skin from sunburn.

Doctors recommend eating Camembert for exhaustion, tuberculosis, AIDS, cancer, as well as for those who engage in physical or mental labor. Camembert prepared according to the correct technology and recipe contains a record amount of phosphorus and calcium, therefore it is useful for fractures, arthrosis and arthritis.

Daily consumption of 50 g of Camembert has a beneficial effect on the functioning of the nervous system, prevents caries, and also improves the condition of tooth enamel. Since the cheese contains virtually no lactose, it can be eaten even by those who cannot tolerate regular milk and dairy products.

Camembert is contraindicated in pregnant women, during lactation and in children under 7 years of age, as unpasteurized milk used for its preparation can cause listeriosis. Those with higher than average blood cholesterol levels, as well as those with hypertension and those with an individual intolerance to Camembert components should also refrain from eating cheese.

Recipes with Camembert cheese

As mentioned above, cheese is included in many gourmet French dishes. The simplest recipes with Camembert cheese, which can be easily reproduced at home, are:

• Roasted camembert with rosemary and blueberry jam. Place 100 g of fresh blueberries in a saucepan, add 3 finely chopped rosemary needles, 2 tbsp. l. honey and black pepper. The resulting mixture is boiled for 15 minutes over low heat and then cooled. After the sauce is ready, you need to fry a whole head of Camembert for 1 minute on each side in a frying pan lined with parchment paper. The finished cheese is laid out on a dish, sprinkled with thyme leaves, pink and allspice to taste, cane sugar and sauce;
• Camembert diablotins. Butter (100 g), 6 tbsp. l. wheat flour, 250 ml of milk, salt and pepper to taste must be melted over low heat. The resulting mixture is thoroughly stirred, after which the heat is reduced, 200 g of sour cream are added and boiled for 10 minutes. 100 g of diced camembert are poured into the sauce, the resulting cheese cream is cooled in the refrigerator. The frozen mass is cut into squares, dipped in a batter of 1 egg, cayenne pepper and breadcrumbs, deep-fried and fried. Place the finished diablotins on a napkin to drain off excess fat.

Camembert is not only tasty, but also a very healthy product. By consuming just 50 g of cheese daily, you can prevent the development of many diseases, and by adding it to everyday dishes, anyone can get delicious delicacies.