Unpasteurized Camembert Cheese
Appellation Contrôlée Raw Milk Cheese from Normandy, France
Jun 2, 2008
Camembert de Normandie Appellation d’Origine Contrôlée (AOC) is a delicious cheese with a firm crust, and a soft creamy texture and rich flavor within. It is always sold as a whole cheese, usually around four and a half inches in diameter, and contains around 22% fat by weight. In France it is well known as one of the classic national cheeses, available on fine cheeseboards across the country. In order to qualify for the AOC label, the milk must come from cows in the Normandy region and must remain unpasteurized, and the cheese itself must be aged for a period within Normandy. Some of the bigger manufacturers of Camembert have chosen not to use raw milk in the manufacture of their cheeses, so no longer qualify for the AOC de Normandie Label.
Rich Milk from Normandy Cows
This “real” AOC de Normandie Camembert is produced in the same region as the delicious Crème Fraiche d’Isigny and both products make the most of the rich milk produced by Normandy cows. The grass is said to grow so fast in Normandy that you if you stand still for long enough you can watch it grow, and it is certainly true that this fertile region enjoys generous rainfall and has wonderful green landscapes of cows and orchards. A wonderful destination for a holiday in the North of France is the Normandy Coast where you can enjoy not only the wonderful regional dairy products, but also the local seafood and cider.
Health Risk Debate
Some authorities, including the FDA in the US, express concerns that the unpasteurized raw milk used to make cheeses such as Camembert poses a significant, and unjustified, health risk to consumers. Others disagree, often citing the rigorous controls put in place to ensure that no dangerous bacteria contaminate the product, as well as the health benefits of this raw dairy product which has not undergone a heat treatment which, they claim, makes the milk proteins harder to digest.
In the USA, cheeses made from unpasteurized milk must be aged for at least 60 days at 35 degrees Fahrenheit (1 degree Celsius). During this time, most potential sources of bacterial infection are said to be killed thanks to the increasing acidity of the cheese. Camembert made from raw milk will not withstand such a prolonged aging period, so in practical terms, it is not possible to sell Camembert de Normandie AOC legally in the US due to restrictions on the transport at the national level, and other restrictions that exist in many states.
The Debate Continues
Camembert de Normandie AOC is, however, available in many countries outside France, including the UK where it carries a warning label about the use of unpasteurized milk. The debate about the health risks and quality compromises incurred by the use of raw or pasteurized milk in the manufacture of Camembert continues to rage. Many enthusiasts, however, both in France and overseas, insist that the finest Camembert carries the label “AOC de Normandie”.
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Why not try Larry Ervin's delicious recipe for Camembert en Boite? And learn more about another of the best of French Cheeses, delicious, creamy blue Roquefort.
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